Author Notes: I love tomato sandwiches…tomato with mayo, tomato with avocado and bacon and even a schmear of zucchini butter on toast with a salted tomato on top. This week I thought a salty, briny tapenade- like spread would make for a new twist on a tomato sandwich. —inpatskitchen
Makes: over 2 cups tapenade for many sandwiches and extra as a dip for vegetables, bread or crackers.
Ingredients
For the tapenade
-
1 1/2 cups pitted assorted olives (I used kalamata and oil cured black olives)
-
1
large clove garlic
-
2
tablespoons brine cured capers
-
3
anchovy filets packed in oil
-
4
large basil leaves
-
1
tablespoon fresh lemon juice
-
2
tablespoons extra virgin olive oil
-
1
cup good quality mayo (or homemade)
For the toast
-
Slices of a good rustic bread, toasted
-
Seasonal tomatoes sliced about 1/4 inch thick
-
The tapenade
-
Thinly sliced basil leaves
-
Coarse sea salt (optional)
Directions
For the tapenade
- Place all ingredients except the mayo in a food processor (or mini) and process until combined but not quite smooth. You want a little texture there. Place the mixture in a bowl and stir in the mayo. Refrigerate until ready to make your toast.
For the toast
- Spread your toasted bread slices thinly with the tapenade and then lay a tomato or two or three (depending on your toast size) over the top. Garnish with the fresh basil and sprinkle with a few grains of the sea salt if using.