Medley of Olives and Roasted Cherry Tomatoes on Crostini

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients:

2 pints red pear cherry tomatoes, quartered
2 pints yellow pear cherry tomatoes, quartered
1/4 bunch English thyme, stems removed and chopped rough
1/4 cup Extra Virgin Olive Oil
salt and pepper to taste
1/3 cup purple Alfonso olives, pitted and chopped (Kalamata olives may be substituted)
1/3 cup green Picholines olives, pitted and chopped
1/3 cup black Nicoise olives, pitted and chopped

Method:

Preheat oven to 350 degrees. Also place your sheet tray in oven to preheat.

Place quartered tomatoes in a bowl and toss with olive oil. Drain liquid from tomatoes and discard. Remove sheet tray from oven and spread tomatoes in an even layer, add salt and pepper. Sprinkle thyme evenly over tomatoes. Bake for 20-30 minutes or until tomatoes lightly brown. Remove from oven and allow tomatoes to cool.

Meanwhile, pit and chop olives. Combine and set aside.
Once tomato mixture has cooled, place on crostini and top with chopped olives.

 

Suggested Pairing: