Ingredients

• 450g/1lb cherry tomatoes
• sea salt and freshly ground black pepper
• 4 garlic cloves
• sliced
• 12 sprigs fresh thyme
• 250ml/9fl oz extra virgin olive oil
• 2 tbsp sherry vinegar
• 250g/9oz green olives
• stones removed
• 1 tbsp capers
• rinsed and drained
• 1 lemon
• juice only
• 1 garlic clove
• chopped
• 1 focaccia loaf
• cut into 15cm/6in long strips
• olive oil
• handful fresh parmesan shavings

Directions

• Preheat the oven to 120C/250F/Gas ¼.
• Place the tomatoes into a non-reactive baking dish and season well with salt and freshly ground black pepper.
• Sprinkle over the garlic and thyme.
• Drizzle over the oil and transfer to the oven to roast for one hour.
• Remove from the oven
• drizzle the tomatoes with the vinegar
• then set aside.
• For the tapenade
• place the green olives
• capers
• lemon juice and garlic into a small blender and pulse to a rough paste.
• For the toast
• brush the focaccia strips with olive oil
• then place onto a very hot griddle pan. Cook for 2-3 minutes on each side
• until griddle lines appear on both sides.
• To serve
• place a strip of toast onto a plate and spread with a teaspoonful of tapenade. Repeat with the remaining toast strips until all of the tapenade is used up.
• Top each toast strip with a spoonful of tomatoes and finish with parmesan shavings.