Wednesday, January 26, 2011

Recipes: Roasted Olive and Tomato Appetizer

Here is an easy and utterly delicious appetizer or snack.   Roasted olives and tomatoes.  I served it with bread, which Jon thought was delicious with the liquid from the tomatoes and olives.   Next time, I will toast the bread and serve it bruschetta style.  But, either way it was delicious.  The oil and vinegar make a quick marinade and the roasting process intensifies the flavor of everything.

1 pint of grape tomatoes
1 - 2 cups pitted olives
1/4 cup olive oil
1/4 cup vinegar
salt and pepper
3 cloves garlic, chopped
1 tsp basil
1 tsp parsley

Preheat oven to 425 F.
Drain olives (rinse if in brine).  Place all ingredients in a shallow roasting pan and mix.
Roast for 15 minutes - until tomatoes wilt and wrinkle.

Serve warm - but be careful as the tomatoes retain their heat!  Delicious.

1 comment:

piero canuto said...

it sound delicious:)