- ¾ pound (about 3 medium) ripe tomatoes
- 4 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 ½ teaspoons balsamic vinegar
- 20 large black olives, pitted and chopped
- 1 tablespoon chopped fresh thyme
- 1 clove Roasted Garlic, optional
- 1 small baguette, cut into ¼-inch rounds
- Make an ice-water bath .
- Meanwhile, bring a medium pot of water to a boil, Core the tomatoes and cut an X in the bottom of each with the tip of a knife. Blanch the tomatoes in the boiling water for about 10 seconds, then remove the tomatoes from the water with tongs and place in the bowl of ice water.
- Drain the tomatoes, then peel and cut them into quarters. Remove the seeds and ribs with a sharp knife and discard. Each tomato will yield lour “petals” of flesh. Cut each petal into thin strips and then into a small dice and place in a medium bowl.
- Stir in 2 tablespoons of the oil, the salt, pepper, vinegar, olives, and thyme. Toss gently.
- Preheat the broiler, or prepare the grill.
- If you are using the roasted garlic, mash the garlic with the remaining 2 tablespoons of oil. Brush the baguette slices with the oil, lightly season with salt and pepper, and place the slices on a baking sheet if using the broiler. Toast the slices until golden brown, then set aside to cool.
- Spoon 2 teaspoons of the tomato-olive mixture onto each bread slice and arrange on a festive platter to serve.