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Open-Faced Roasted Tomato and Olive Tapenade Melt

Try this sophisticated spin on the classic grilled cheese, served with roasted tomatoes for extra flavor.

Open-Faced Roasted Tomato and Olive Tapenade Melt

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, April 2012

Ingredients

  • 2 small tomatoes, thinly sliced
  • Olive oil
  • Coarse salt and freshly ground pepper
  • 2 slices multigrain bread
  • 1/2 cup finely chopped pitted green olives
  • Zest of 1/2 lemon plus 1 tablespoon freshly squeezed lemon juice
  • 2 ultrathin slices Colby Jack cheese
  • 2 ultrathin slices mild cheddar cheese

Directions

  1. Preheat oven to 425 degrees.

  2. Place tomato slices on a baking sheet; drizzle with olive oil and season with salt and pepper. Transfer to oven and roast until shriveled and dried, 10 to 15 minutes.

  3. Preheat broiler with rack set 4 inches from heat.

  4. Lightly brush both sides of bread with olive oil and place on a baking sheet. Place under broiler and toast, turning once, about 1 minute per side.

  5. In a small bowl, mix together olives and lemon zest and juice; season with salt and pepper. Divide olive mixture between each piece of toast and spread evenly. Top each with tomato slices and 1 slice of each cheese; transfer to broiler and broil until cheese is melted, about 2 minutes.

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