Wednesday, September 24, 2014

Olives and Grapes

Our heirloom cherry tomato patch has been producing tons of ripe fruit this week. Today I combined cherry tomatoes with black peony grapes and two types of olives (Alfonso and Cerignola) for a refreshing late-summer dish.

I used the cerignola olive brine and black garlic to make a rich puree that would contrast the acidity of the tomatoes. The dark purple Alfonso olive brine worked perfectly to enhance a lavender and goat cheese fondue. The dish is really all about contrasting textures and flavors that somehow come together to find a common harmony.

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