Sound delish. I'm going to try these, and make a roasted tomato Tapinad. Not generally a fan of tomatoes or olives, but figure roasted, mixed, should be an almost perfect flavour pairing.
The Tapinade came out great. Linda was dubious, but then discovered she liked it.
I roasted tomatoes, a mix which included several yellow cherry and some smaller red (not romas). I cut the cherry ones in half, and the red tomatoes into pieces about the same size as the half cherry tomatoes, and I also cut away some of the core-seeds. I then mixed them with olive oil, dried oregeno and Basil and a bit of thyme, and a few tbs of balsamic vinegar, salt and pepper. Put them down on foil on a baking sheet, sprayed with pam, into a 350 oven for about 35-40 minutes (twice as long as any recipe I found, I wanted to get them a little drier but not burned). When they had cooled, I took them and chopped them up fairly fine, perhaps 8th to quarter inch bits, also scrapping the residue from the pan in (I got about 3/4s cup). I then chopped Kalamata olives to about the same size, about half a cup worth. Mixed in fresh rosemary fresh basil, and fresh oregeno, all finely chopped. Mixed it all together in a custard cup, and refridged for a couple hours (covered). Consistancy should come out like thick jam. I put a teaspoon's worth on each cracker, and scarfed it down.....
You could also add a little Feta, or perhaps roast and dice peppers (what ever spice level you want). As always, tweek to your own taste.
Sound delish. I'm going to try these, and make a roasted tomato Tapinad. Not generally a fan of tomatoes or olives, but figure roasted, mixed, should be an almost perfect flavour pairing.
ReplyDeleteThe Tapinade came out great. Linda was dubious, but then discovered she liked it.
ReplyDeleteI roasted tomatoes, a mix which included several yellow cherry and some smaller red (not romas). I cut the cherry ones in half, and the red tomatoes into pieces about the same size as the half cherry tomatoes, and I also cut away some of the core-seeds. I then mixed them with olive oil, dried oregeno and Basil and a bit of thyme, and a few tbs of balsamic vinegar, salt and pepper. Put them down on foil on a baking sheet, sprayed with pam, into a 350 oven for about 35-40 minutes (twice as long as any recipe I found, I wanted to get them a little drier but not burned). When they had cooled, I took them and chopped them up fairly fine, perhaps 8th to quarter inch bits, also scrapping the residue from the pan in (I got about 3/4s cup). I then chopped Kalamata olives to about the same size, about half a cup worth. Mixed in fresh rosemary fresh basil, and fresh oregeno, all finely chopped. Mixed it all together in a custard cup, and refridged for a couple hours (covered). Consistancy should come out like thick jam. I put a teaspoon's worth on each cracker, and scarfed it down.....
You could also add a little Feta, or perhaps roast and dice peppers (what ever spice level you want). As always, tweek to your own taste.
Wow! Sounds fantastic! I'm surprised the crackers held up to a topping
ReplyDelete