Warm Tomato and Olive Salad recipe

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02/02/2012

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A great halftime rugby snack - this recipe for Warm Tomato and Olive Salad will go down a treat.

Ingredients

Salad
1 can Tomatoes (drained)
3 Cloves Garlic (minced)
1/4 - 1/2 Teaspoon Chili Flakes
1/4 Cup Kalamata Olives (pitted and chopped)
2 Tablespoons Red Wine Vinegar

Polenta topping
1/2 Teaspoon Dried Basil
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Freshly Ground Black Pepper

Polenta
Olive oil spray
1 Tube Pre-Made Plain Polenta (sliced into 20-24 slices)

Directions

Preheat oven to 180C

In a large saute pan add all of the ingredients for the tomato and olive salad. Heat this over medium high heat and stir.

Salad is done when almost all of the juices have disappeared.

Remove from heat.

For Polenta Topping
In a small container, mix all of the seasoning ingredients for the polenta. Make sure to stir it well.

On 2 baking sheets lined with parchment paper lay out all of the polenta slices.

Lightly spray tops of polenta rounds with olive oil spray.

Sprinkle the polenta topping seasonings liberally onto the polenta circles.

Bake for 20-30 minutes or until the polenta circles are slightly dried on the edges and you can pick them up whole.

Remove from oven and top with tomato and olive salad.

Serve.

Servings

Makes 12

Recipe courtesy of My Man's Belly.

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