There’s a new restaurant in town that you need to try! We Olive Salt Lake opens this week in Trolley Square and their chef, Josh Garcia shared his secrets to customizing the flavors of a couple of their favorite dishes.
Oven Dried Tomato Crostini
- 6 medium Roma or plum type tomatoes
- We Olive EVOO (Delicate, Medium, or Robust)
- We Olive Garlic Olive Oil
- 3 – 5-inch pieces of baguette, halved lengthwise
- Salt and freshly ground pepper
- 2 Tbsp. We Olive Tapenade (Black, Spicy Green, or Artichoke Caper)
- 2 Tbsp. mixed chopped herbs such as parsley, chives, thyme, mint etc.
- Ready the tomatoes for the oven using the directions below. Toss the tomatoes with garlic olive oil to coat and arrange the tomatoes on a baking sheet and dry in a 250-degree oven for 2–3 hours. Cool.
- Liberally brush bread with We Olive Garlic Olive Oil and toast in a 375-degree oven for a few minutes or under a broiler for a minute or so, browning on both sides.
- Spread We Olive Tapenade on the toasts, and top each with a tomato, cut side up. Sprinkle herbs over and finish with We Olive EVOO
Making Oven Dried Tomatoes
Use Roma-type tomatoes because they are a little “meatier.” Cut them in half lengthwise, remove the stem and with your fingers gently push and squeeze out the seeds. Place them cut side up on a baking sheet, drizzle with extra virgin olive oil and season lightly with sea or kosher salt and freshly ground pepper. Place them in a preheated 250-degree oven for 2–3 hours or until they are somewhat shriveled and softened.
You can do this ahead of time and refrigerate, or keep them in the fridge for a future dish like pasta, or a salad.
602 East 500 South in Trolley Square by Whole Foods
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