Best Tomato Stack With Tapenade Recipes

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND BASIL PESTO DRESSING

Steps:

• Combine all ingredients in a food processor or blender and process until smooth. Transfer to a small bowl and wash out the blender or food processor bowl. Refrigerate until needed. (Can be made up to 2 days ahead.)
• Combine the basil, garlic, lemon juice, pine nuts and Dijon mustard in a food processor or blender. Pulse until coarsely chopped.
• With the machine running, slowly drizzle in the olive oil and blend until smooth. Season to taste with salt and black pepper.
• Place 1 tomato slice on each of 5 plates. (Alternately, arrange on a platter.)
• Top with a tablespoon of the tapenade.
• Top with a slice of fresh mozzarella. Repeat layering, finishing each stack with a slice of tomato. (You will have a slice left to enjoy another way.)
• Spoon some of the dressing over each stack and garnish with fresh basil leaves. Serve immediately.

TOMATO TAPENADE

Steps:

• Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
• With the machine running, add the oil from the anchovies first.
• If you want a looser consistency, add some oil from the jar of tomatoes.
• Place in a small bowl and cover.
• Refrigerate for at least 1 hour.
• To serve, bring the tapenade to room temperature and sprinkle with the parsley.
• Serve on toasted French bread.

TOMATO SALAD WITH TAPENADE

Steps:

• Core the tomatoes, and cut them into eighths. Salt them lightly, and let sit while you make the tapenade.
• Combine the olives, anchovies or capers, vinegar, oil and 1 tablespoon water in a blender or small food processor. Blend until pureed, but not too fine. Add more water if necessary; the mixture should be fairly loose. Taste the puree, and add salt and pepper as you like.
• Cut the mozzarella into chunks, and toss with the tomatoes and about half the tapenade; season with salt and pepper if necessary, and add more tapenade to taste. Garnish with basil, and serve immediately.

TAPENADE (BAREFOOT CONTESSA) - INA GARTEN

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
• Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

SLICED HEIRLOOM TOMATO STACK WITH MOZZARELLA CHEESE

Steps:

• Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
• Season the slices with salt and pepper, to taste.
• For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired.