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.