Ingredients
Scale
- 3/4 cup (4 oz/125 g) Castelvetrano or other mild, salt-brined green olives
- 1 cup (6 oz/185 g) cherry tomatoes, in assorted colors
- 4 cloves garlic, crushed
- 3 tbsp extra-virgin olive oil, preferably Castelvetrano
- 5 organic tomato leaves (note: we often make this without the tomato leaves and it’s still just as delicious).
- Grilled or toasted coarse country bread for dipping
Instructions
1. Preheat the oven to 450°F (230°C).
2. In a bowl, toss together the olives, tomatoes, garlic, olive oil, and tomato leaves to mix well.
3. Transfer to an attractive broiler-safe sauté pan or baking dish and roast until softened, about 15 minutes.
4. Turn the oven setting to broil, move the dish to the top oven rack, and broil until the olives and tomatoes are blistered, about 1 minute.
5. Place the dish on a trivet on the table.
Serve right away with the bread alongside.
Notes
Reprinted with permission from Beginnings: My Way To Start a Meal by Chris Cosentino with photos by Michael Harlan Turkell. © Copyright 2012 Weldon Owen
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: California
Keywords: Castelvetrano Olives