Sourdough Toasts With Smoky Tomato Confit

By á-174942

Ingredients

• 1 small onion finely chopped
• 6 tablespoons extra-virgin olive oil
• 1 can whole tomatoes in juice - (28 to 32 oz) drained, seeded, and finely chopped
• 1/2 teaspoon sweet Spanish smoked paprika
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1 twenty-inch baguette cut diagonally
• into 1/4" to 1/2" thick slices (preferably sourdough)
• 1 long chive batons or (3/4 inch)
• 1 slivers cut on the diagonal as needed
• Oil-cured olives as needed, pitted and halved lengthwise

Details

Servings 40

Preparation

Step 1

Cook onion in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 4 minutes. Reduce heat to low and cook, covered, stirring occasionally, until onion is golden and soft, 8 to 10 minutes more.

Add tomatoes, paprika, sugar, and salt and cook, uncovered, over moderately-low heat, stirring frequently, until mixture is very thick (jam-like), 25 to 30 minutes.

Puree in a blender or food processor, then transfer to a bowl to cool. (Confit can be made 4 days ahead and chilled, covered. Bring to room temperature before using.)

Preheat oven to 350 degrees.

Brush both sides of bread slices with remaining 3 tablespoons oil, then arrange in 1 layer on a baking sheet and bake, turning once, until lightly toasted, about 15 minutes total.

Spread the toasts with the confit, top with a chive baton, and place an olive half, rounded-side up, in the center of each.

This recipe yields 40 hors d'oeuvres.