• BLT Sliders with Jubilees Tomatoes and Glorys Tomato Tapenade

    Ingredients

    Yield: 6 portions

    • Ingredients
      Amount
    • Slider buns
      12 ea.
    • Aioli (recipe follows)
      ¼ cup
    • Tomato Tapenade (recipe follows)
    • Jubilees tomatoes, cut into 24 slices
      6 ea.
    • Thick-cut bacon, cooked, sliced
      12 ea. (about 1 lb.)

    Aioli

    • Ingredients
      Amount
    • Garlic cloves
      2 ea.
    • Salt
      ¾ tsp.
    • Egg yolks, large
      2 ea.
    • Lemon, juice of
      1 ½ Tbsp.
    • Canola oil
      ¾ cup
    • Extra-virgin olive oil
      ¼ cup
    • Water
      2 Tbsp. to ¼ cup

    Tomato Tapenade

    • Ingredients
      Amount
    • NatureSweet Glorys tomatoes
      1 pkg.
    • Olive oil
      2 tsp.
    • Salt
      a pinch
    • Ground black pepper
      a pinch
    • Niçoise olives, pitted
      ½ cup
    • French olives (Picholine),
      ½ cup small, green, pitted
    • Capers
      ½ Tbsp.
    • Garlic clove
      1 ea.
    • Anchovy fillet
      1 ea.
    • Thyme leaves, chopped
      2 tsp.
    • Oregano leaves, chopped
      1 tsp.
    • Lemon, zest of
      1 tsp.
    • Lemon, juice of
      1 tsp.
    • Extra-virgin olive oil
      2 Tbsp.

    Method

    1. Cut the slider buns in half horizontally. Heat a flat (dry) pan over medium-high heat and place the bun halves, cut-side down in the pan until lightly toasted, remove to your cutting board or work surface.
    2. Spread 1 teaspoon of the aioli on the bottom half of each bun.
    3. Spread 2 teaspoons of the tomato pesto or tapenade on the top half of each bun.
    4. Top each aioli covered piece with a leaf of lettuce and then 2 slices of tomato. Break each slice of bacon in 2 to 3 pieces and stack over the tomato on each sandwich. Top with the remaining bun halves with the pesto or tapenade and skewer each slider with a toothpick.

    Aioli

    1. Place the first 5 listed ingredients in a food processor. Puree all together.
    2. Slowly drizzle in the listed oils to emulsify. Add water 1 tablespoon at a time to desired consistency.

    Tomato Tapenade

    1. Preheat the oven to 200°F.
    2. Cut the tomatoes in half and squeeze out the seeds.
    3. Toss the tomatoes in a bowl with the 2 teaspoons of olive oil and pinch of salt and pepper.
    4. Spread them out on a parchment or wax paper lined baking sheet. Place in the oven for 2 ½ to 2 ¾ hours, until shriveled but not dry and crispy.
    5. Finely chop the oven-dried tomatoes.
    6. In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended.
    7. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed. Will keep up to 1 week, refrigerated, in a covered container.