sleebus.jones
is Blowin Smoke!
The missus made this for the Texas Bash this past weekend and there were a few requests for the recipe, so here it is!
Roasted Olives
Ingredients
1 pint (2 cups) grape or cherry tomatoes
1 can black Pitted Olives
1 jar Kalamata Pitted Olives
1 can green pitted Olives
1 tablespoon herbs de Provence blend
8 whole garlic cloves, peeled (cut in half if large)
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
Directions:
Heat oven to 425°F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 20 - 25 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.
Roasted Olives
Ingredients
1 pint (2 cups) grape or cherry tomatoes
1 can black Pitted Olives
1 jar Kalamata Pitted Olives
1 can green pitted Olives
1 tablespoon herbs de Provence blend
8 whole garlic cloves, peeled (cut in half if large)
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
Directions:
Heat oven to 425°F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 20 - 25 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.
