- 3 large vine ripe tomatoes
- 1 jar black olives
- 1 jar green olives
- 2 cloves of garlic
- 1/2 C evoo
- 1/4 C balsamic vinegar
- fresh parsley
- 4 oz provolone cheese
- 4 oz mozarella
- 4 oz asiago/romano
- 2 french baguettes
- fresh cracked pepper
Slice bread on an angle and brush lightly with evoo on both sides. Place in oven on 350 degrees for 10 minutes.
Finely dice the tomatoes, olives and garlic and combine with 4 Tbsps of evoo and fresh cracked pepper, add a pinch of salt to taste.
Remove bread from oven and place tomatoe olive tapenade on top of sliced bread. Sprinkle cheese on top and place back in oven until cheese is melted to liking.
Remove from oven, place on a platter and drizzle with evoo and balsamic vinegar. (seasoned oil is a great alternative to plain evoo). Serve hot.
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