Smoked Tomato Tapenade
Serves 4
Get ready to tantalize your taste buds with a flavor-packed adventure! Our Smoked Tomato Tapenade Bruschetta on grilled french bread is the ultimate snack that brings everyone to the table.
Ingredients
2 LBS San Marzano tomatoes
2 LBS Red onions
1/2 LB Carrots
1 HEAD Garlic
2 TBSP Basil, finely chopped
2 TBSP Olive oil
1 LOAF of French bread
2 CUPS Bourbon barrel wood chips
Salt to taste
*Allergens: Gluten
Method
Soak the wood chips in 6 cups of cold water overnight.
Heat the grill to 400-500°F. While grill heats up, strain the wood chips and discard water.
Add wood chips to grill & allow the grill to fill with smoke. Place the tomatoes, onions, carrots, and garlic in the grill under the chimney and allow the vegetables to smoke roast for 15-20 minutes or until they are tender.
Using tongs or an offset spatula, remove the tomatoes, onions, carrots, and garlic from the grill and place on a cookie tray. Let rest at room temperature for 15 - 20 minutes or until they are cool enough to handle.
Peel the tomato skins, onions, and garlic papers.
Place tomatoes on the cutting board. Firmly grip the safety knife with your dominate hand & use your non-dominate hand to firmly grip the tomatoes for “The Claw” hold. Cut tomato in half & place one half to the side. Then cut the remaining half into slices, followed by dicing the slices into small-diced cubes. Place the diced tomatoes into a bowl.
Repeat with the remaining tomatoes, onions, and carrots until everything is diced into small cubes. Add the peeled garlic cloves, basil, and olive oil to the mixing bowl and stir to combine. Use a little extra force to smash the garliccloves.
Finish with salt and pepper to taste.
Portion and serve with three slices of focaccia.
