Tomato Salad

 

1 cup balsamic vinegar

1 cup black and green olives, sliced in half

1/4 cup Italian parsley

3 anchovy fillet , chopped

2 tablespoons capers, drained and rinsed

1 clove garlic, minced

8 fresh basil leaves, chiffonade

1/2 tsp black pepper

6 tablespoons olive oil

1 lb. ripe tomatoes

In a small saucepan place the vinegar over medium heat and bring to simmer. Simmer until there is 1/4 cup left. It will be like syrup. Set aside to cool.

Place the olives, parsley, anchovies, capers garlic, pepper, and olive oil in a small  bowl and stir to combine.

Slice the tomatoes and place on serving plate. Top with olive relish and drizzle balsamic reduction over the tomatoes and relish.

Tomato, Goat Cheese and Basil Tart

 

2 sheets frozen puff pastry, thawed using manufacturers directions

10.5 oz. Soft Goat Cheese

Salt ,to taste

1/2 tsp black pepper

10 firm Roma tomatoes, sliced thinly

1/2 cup loosely packed Basil, chopped

Preheat the oven to 375 degrees.

Roll out pastry sheet to 1/8 inch thickness. Place on a baking sheet lined with parchment.

Spread half of the goat cheese evenly over the pastry , leaving a 1/2 inch edge.

Arrange the sliced tomatoes. Sprinkle the half the pepper and salt, salt , to taste over the top of tomatoes. Drizzle a small amount of olive oil over tomatoes. Roll edges around outside of tart to form a crust. Repeat with remaining pastry.

Bake for about 15-18 minutes or until golden. Remove from oven and sprinkle the chopped basil over the top of the tarts. Serve immediately.