- 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
- Preheat the oven to 120C/250F/Gas Âź.
- 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.