Ingredients

The following ingredients have 4 Servings
  • 1/3 cup pitted green (Sicilian olives, chopped)
  • 1/3 cup flat-leaf parsley (chopped)
  • 1 tablespoon toasted pine nuts (chopped)
  • 1 tablespoon lemon juice
  • salt and fresh ground black pepper
  • 1 teaspoon Harissa paste
  • 2 tablespoons extra virgin olive oil
  • 4 slices sourdogh bread
  • 9 ounces mixed heirloom tomatoes (sliced)
  • baby mint leaves to serve

Instruction

  • Combine the olives, parsley, pine nuts, lemon juice and salt and pepper in a medium bowl. Set aside.
  • Preheat a grill pan or the grill to medium-high heat. Mix the Harissa paste and the olive oil in a small bowl. Brush both sides of the bread lightly with the mixture. Grill the bread for about 1-2 minutes each side. Add the remaining Harissa and oil mixture to the olive mixture and stir to combine.
  • Top each slice of bread with the sliced heirloom tomatoes. Spoon over the olive mixture and top with the mint leaves. Makes 4.