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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this recipe in my local newspaper and prepared it for the LSU vs South Carolina game (LSU won - Geaux Tigers!) And, this recipe won - it was a huge hit! Easy to prepare yet elegant to serve - everyone asked for the recipe. Note: If you have trouble finding the specified olives, feel free to use any combinatin that appeals to you. I purchased olives from the olive bins in my local boutique grocery store rather than using jarred olives. A little more expensive but oh so good! Ingredients:
1 pint grape tomatoes or 1 pint cherry tomatoes |
1 cup black pitted ripe olives, drained |
1 cup pitted kalamata olive, drained |
1 cup lindsay garlic-stuffed olives, drained |
1 tablespoon herbes de provence (or 1 tablespoon a mix of dried rosemary and crumbled thyme leaves) |
8 whole garlic cloves, peeled |
1/4 cup olive oil |
1/4 teaspoon black pepper |
toasted baguette, slices or cracker |
Directions:
1. 1. Heat oven to 425 degrees. Lay out all the ingredients, except the baguette slices or crackers, on a sheet pan and toss to combine well.
2. 2. Roast the olive mixture in the preheated oven for 15 to 20 minutes or until the tomatoes have shriveled and browned lightly.
3. 3. Cool on the sheet pan and transfer all ingredients to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers. I would suggest the baguette.
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