Instructions

1. 1

   Heat oven to 40

2. 2

   In a large mixing bowl toss halved tomatoes with a healthy drizzle of olive oil, sprinkling of sea salt and course ground black pepper till all tomatoes are nice and slick.

3. 3

   Lay tomatoes skin side down on a flat baking sheet and set in oven for about 30 minutes. **Note, some times may vary to cook a bit longer based on tomato thickness, oven brand. At 30 minutes what you are looking for is the beginning of a darker char on the tomatoes and a satiny caramelization.

4. 4

   Remove tray from oven upon witnessing the change. Youll let this sit for at least 2-3 hours until room temperature.

5. 5

   In a food processor, toss in olives, crushed garlic, another drizzling of olive oil if your processor needs help chopping up the olives and garlic. You want the texture to be a slightly chunky but spreadable blend, not a thin paste, some texture is good.

6. 6

   Remove to bowl and mix in a sprinkle of parmigiano, tear in 5 basil leaves.

7. 7

   Slice up baguette in thin cuts on a bias so you have at least 10 slices.

8. 8

   Brush both sides lightly with olive oil and toast them gently under the broiler. You must watch for the color as soon as it becomes a light golden brown (this happens quickly under a broiler). Flip the baguette slices and return to oven to crisp up the other side.

9. 9

   As slices are removed from the oven and cooled, spread the tapenade on each slice and top with a tomato half, skin side up.

10. 10

    Chiffonade remaining 5 basil leaves and sprinkle on top.