Stacked Tomato Salad With Black Olive Tapenade And Sweet Basil Dressing Recipes

Steps:

• In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini.
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
• Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese.
• Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

Steps:

• For tapenade: Blend olives, garlic, anchovie, and nuts in processor until almost smooth. With machine running, add oil; process until blended. Season with salt and pepper. (Can be made 2 days ahead. Transfer to a bowl; cover and chill.) For dressing: Whisk vinegar, honey and mustard in bowl. Gradually whisk in oil. Stir in basil. Season with salt and pepper. (Can be made 8 hours ahead. Let stand at room temperature.) For salad: Place one tomato slice on each of 8 plates. Spread each with generous tablespoon tapenade; top with cheese round. Repeat layering. Top each stack with third tomato slice. Chop remaining tomato slices; place in bowl and toss with 2 tablespoons dressing. Spoon some dressing over each stack, and spoon chopped tomatoes alongside.