Shallot, parmesan and olive toasts

Shallot, parmesan and olive toasts

By
From
The Sunday Night Book
Serves
6
Photographer
Patricia Niven

This recipe comes from my time working for the truly great Shaun Hill at his Merchant House restaurant in Ludlow, where these toasts were served as a treat on arrival – a fantastic mixture of strong flavours to pack a punch with a bracing drink. My father was an avid tomato peeler, and I have followed his lead in cooked dishes; the only time I don’t worry so much is if they are tiny little ones, then I live and let live. This recipe also requires some fairly high-level chopping, as you want a very small dice to make a canapé-sized toast-topper, but the result is definitely worth it. Just make sure you have a sharp knife to make the task bearable.

Ingredients

Quantity Ingredient
5 large tomatoes, peeled, deseeded and finely diced
2 small banana shallots, finely diced
2 small garlic cloves, crushed
100ml extra virgin olive oil
80g stone-in black olives, the very best you can find
50g anchovy-stuffed green olives
25g coarsely grated pecorino
small handful flat-leaf parsley, finely chopped
1 good-quality baguette, sliced
sea salt
black pepper

Method

  1. Put the tomatoes, shallots, garlic and olive oil into a bowl. Give everything a good stir, so the flavours can get to know each other while you take on the slightly laborious task of pitting the black olives or cutting the flesh from around the pit. Finely dice both the black and green olives and add to the bowl, along with the pecorino and parsley. Taste and season with salt and pepper accordingly.
  2. Grill the slices of baguette, cutting them in half if they’re too big for a mouthful, and spoon over any juices that have come out of the olive mixture. Pile on a generous spoonful of the mixture and serve straight away.
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