Crostini with Olive Tapenade and Tomato Relish
Chef Russell Cronkhite

You may not want to wait until the seasons change to make this
delightful recipe. And believe me, it will go fast once it is served!

Makes 6 servings

Ingredients:

Crostini:

1 long thin loaf fresh sourdough bread
2 whole cloves garlic, peeled
1/4 cup olive oil

Olive Tapenade:

one 8 ounce jar pitted Kalamata olives
1 tablespoon drained capers
1 whole clove garlic
1 tablespoon fresh chopped rosemary
2 teaspoons extra virgin olive oil

Tomato Relish:

2 tablespoons granulated sugar
1 tablespoon apple cider vinegar
1/2 cup slivered onion
1 clove garlic, minced
2 cups peeled, seeded and diced tomatoes

Preparation:

Prepare the Crostini:

Slice the bread into angled slices that are 1/4 inch thick. Crush the
garlic in a press and whisk into the oil. Brush the slices with the
garlic olive oil, transfer to a baking sheet and toast in a 350 degree
F oven until the slices are golden, about 10 minutes. Cool.

Make the Tapenade:

Combine the olives, capers, garlic and rosemary in the bowl of a food
processor fitted with a metal blade. Purée well, then transfer to a
small bowl and fold in the olive oil. The tapenade can be made a day
or two ahead and refrigerated until ready to serve.

Prepare the Relish:

Combine the sugar and cider vinegar in a saucepan and stir over
medium-low heat to dissolve. Add in the onion and garlic and simmer
until the onion slivers are translucent and the liquid is syrupy, 3 to
4 minutes. Add in the diced tomatoes and continue to simmer, stirring
frequently, until most of the liquid is absorbed and the relish is
thickened and chunky, 6 to 8 minutes. Cool to room temperature.


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