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Sun-Dried-Tomato Relish With Cayenne Toasts

Classic Mediterranean flavors are captured atop these piquant toasts. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me" (Ten Speed; 1996).

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Petrina Tinslay

Source: Martha Stewart Living, August 2010


For the Relish

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup oil-packed sun-dried tomatoes (from two 10-ounce jars), drained and finely chopped
  • 1/4 cup finely chopped walnuts
  • 4 large basil leaves, coarsely chopped
  • 1 tablespoon red-wine vinegar
  • Coarse salt and freshly ground pepper

For the Toasts

  • 1 baguette, cut on the bias into 1/4-inch slices
  • 1/4 cup extra-virgin olive oil
  • Cayenne pepper, for sprinkling
  • 8 ounces soft fresh goat cheese


  1. Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.

  2. Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.

Cook's Notes

Relish can be refrigerated for up to 4 days.

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