Herb Society Of Nashville

Author: Olive and Tomato Toasts
Date of publish: 12/27/2015

These “toasts” – either baked and served hot from the oven or unbaked and served at room temperature – are great to pass around at large parties. The fresh tomatoes cut into little cubes have a sweet taste that goes well with the concentrated taste of the oil-cured black olives.


4 Tbsp virgin olive oil
16 slices from a baguette, preferably homemade, cut ½ inch thick
2 tomatoes, seeded and cut into ¼ inch dice (1 1/3 cups)
½ c oil-cured black olives, pitted and cut into ¼-inch pieces
4 Tbsp minced fresh cilantro leaves
½ tsp freshly ground black pepper
¼ tsp salt
1 ½ Tbsp grated parmesan cheese

1. Preheat the oven to 400 degrees.
2. Spread 2 Tbsp of the oil on a cookie sheet, and dip both sides of the bread slices in the oil. Arrange on the sheet, and bake at 400 degrees for 6 to 8 minutes, until lightly browned. Remove from the oven and set aside.
3. Meanwhile, in a bowl, combine the tomatoes, olives, remaining 2 Tbsp of oil, cilantro, pepper, and salt.
4. Divide and spread the mixture evenly on top of each piece of toast. Sprinkle with grated cheese.
5. Return to the 400-degree oven for 5 minutes, and serve warm, or serve unbaked at room temperature.