2 C multi-colored hierloom baby tomatoes - or cherry tomatoes
good quality olive oil
½ C kalamata olives, pitted and quartered
¼ C feta, cubed
¼ C chopped basil
2 Tbsp fresh rosemary, minced
1 small loaf artisan bread, sliced
kosher salt & ground black pepper
Instructions
Preheat oven to 425.
Line a rimmed baking sheet with parchment paper. Toss tomatoes in 1 Tbsp olive oil to coat. Arrange tomatoes on baking sheet and sprinkle with kosher salt. Roast for 20 minutes.
In a medium bowl combine olives, feta, basil, rosemary, tomatoes, 1 Tbsp olive oil and S&P to taste. Fold ingredients together until combinesd.
Heat a large skillet over medium-high heat. Cut sliced bread in half. Drizzle skillet with approx. 2 Tbsp olive oil. Add bread, brown each side until lightly toasted. Arrange bread on a serving platter, top with tomato and olive tapenade and serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/tomato-olive-tapenade-bruschetta/