Tomato and olive paste on baguette

Name: Tomato and olive paste on baguette
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 medium sized onion (approx. 60 g); 2 Garlic cloves; 50 g black and green olives without stone; 1 TABLESPOON Oil; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Butter; 12 discs Baguette-Brot; 6 discs (25 g each) French sliced cheese; 6 discs (20 g each) Raw milk camembert

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 medium sized onion (approx. 60 g)
2 Garlic cloves
50 g black and green olives without stone
1 TABLESPOON Oil
1 package (500 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Butter
12 discs Baguette-Brot
6 discs (25 g each) French sliced cheese
6 discs (20 g each) Raw milk camembert

Directions

1
Peel and finely dice the onion and garlic. Cut olives into slices. Heat oil in a pot. Steam onions and garlic for about 3 minutes. Add olives and fry briefly. Add tomatoes and bring to the boil. Season with salt and pepper.
2
Reduce over low heat for 20-25 minutes, stirring occasionally. Leave to cool slightly. Heat half of the butter in a frying pan and fry the baguette slices on both sides until golden brown. Add the remaining butter in between and let it melt. Brush the baguette slices with the tomato and olive paste and place them in a raclette pan. Cover with a slice of cheese and gratinate