By Shalini Kolluri
Grilled rustic bread can support a variety of toppings. However, the cherry tomato and olive topping is my favorite. Not only is this recipe quick and relatively easy, it is also light and full of flavor. One bite into this delicious appetizer and you can appreciate how beautifully the flavors and aromas work together.
Dill – This is a unique plant as its seeds and leaves can be used for seasoning. This herb originated in Russia and Scandinavia. Over time, it has made several appearances in today’s fusion food and central European cuisines. It contains a full array of nutrients such as, fiber, sugars, sodium and amino acids. The wispy and fern like leaves have a soft and sweet taste.
I prefer using dill in this recipe as it subtly compliments the other ingredients used here. You could substitute it with thyme or basil too.
Hope you like this recipe. Let me know what you think.
8 slices of rustic bread (1 inch thick)
1 clove of garlic (cut in half crosswise)
½ cup olives (sliced)
1 cup cherry tomatoes cut in halves
Dill springs (for garnish)
1 teaspoon dried oregano
Extra-virgin olive oil
½ teaspoon Chili flakes (optional)
1 teaspoon balsamic vinegar
Heat grill to medium. Toast the bread slices until golden brown, for 4 minutes on each side. (or you can toast the slices on a skillet on medium-high for 2-3 minutes on each side.)
Remove the toasts from the grill and immediately rub with cut side of garlic head. This brings out the fragrance of garlic.
Drizzle the olive oil generously on the toast. Sprinkle with salt and oregano.
Toss tomatoes and olives with vinegar, a drizzle of oil and chili flakes.
Spoon onto toasts and garnish with a few dill springs. Best served immediately.