Tomato Tapenade


  • 1 pound red roma tomatoes, quartered lengthwise and cored
  • 4 TBSP extra virgin olive oil
  • 1 TBSP herbes de Provence
  • salt and freshly ground black pepper to taste
  • 2 large garlic cloves, chopped
  • 1 pound fresh Mozzarella
  • fresh basil leaves
  • extra virgin olive oil


  1. Preheat oven to 200 degrees.
  2. Place tomatoes on parchment paper in a single layer on a sheet pan. Drizzle with 2 tablespoons olive oil and sprinkle with herbes de Provence, salt and pepper. Bake tomatoes for 3 to 4 hours or until their edges shrivel up and centers are still slightly moist. Transfer to a plate to cool.
  3. In a food processor, blend the tomatoes with garlic and remaining 2 tablespoons of olive oil until finely chopped. Season again with salt and pepper.
  4. Slice mozzarella into rounds and place on a water cracker or crostini. Spread with tomato tapenade on each round and drizzle with extra oil.
  5. Garnish with basil and serve.

Yield: 16 servings