Heirloom Tomato Tapenade
1 salt or oil packed anchovy
3/4 cups of heirloom tomatoes, diced
1/4 cup of whole milk
4 oz pitted Kalamata or Nicoise olives, rinsed and drained
1 tsp capers, drained
1 large garlic clove
1/4 cup of extra virgin olive oil
Soak anchovy in milk for 20-30 mins. Rinse and drain in cold water and set aside.
Combine all ingredients in food processor. Pulse until mixture comes together. Careful not overprocess as tapenade should have texture.
Refrigerate in covered container for up to 2 weeks.
Recommended Use - Spread on slice of toasted baguette or crackers, add to oil and red wine vinegar for a salad vinaigrette
Heirloom Tomato & Plum Salad
2 Medium Tomatoes, cut into eights
2 Medium Plum or Pluots, pitted, cut into eights
4 cups of salad greens (arugula, spinach, or micro-greens)
2 tbsp Olive Oil
2 tbsp Red Wine Vinegar
2 tbsp of Heirloom Tomato Tapenade
1/4 tsp kosher salt
In a large bowl, whisk together the oil, vinegar, tapenade and salt. Add remaining ingredients and toss until coated.