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| PROVENCAL BLACK OLIVE TARTINE |
| 2 1/2 tablespoons (approximately) extra-virgin olive oil |
| 2 medium slices country bread |
| 1 ripe tomato, peeled, seeded and diced |
| 1/4 cup black olives, pitted and coarsely chopped |
| 1 tablespoon sesame seeds, toasted |
| 10 basil leaves, finely chopped |
| Salt and freshly ground white pepper |
| 6 thin slices Parmesan cheese. |
| 1. Use 1 tablespoon olive oil to moisten slices of bread on one side only; toast that side under a |
| broiler or in a toaster oven. Place each slice of bread, toasted side up, on a large plate. |
| 2. Gently toss tomato, egg, olives, sesame seeds and basil together. Add 1 tablespoon oil, toss |
| again, season with salt and pepper and taste; add more oil or seasoning if needed. Spoon salad |
| onto bread, top with Parmesan cheese and either cut and serve immediately or run tartines under |
| broiler to lightly melt cheese. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated