Summary

Ingredients

• 750 g tomato (s), as different as possible, yellow, reen, red, speckled
• 20 basil leaves
• 5 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• some herb salt
• 50 g olives, black, without stone
• 100 g flour
• 1 clove garlic
• 1 tablespoon thyme
• 60 g butter, cold
• a bit salt

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Instructions

1. For the olive brittle, cut the olives into small pieces and dry them. Knead the olives quickly with the butter, flour, thyme, garlic and a little salt. Roughly crumble everything with your hands. Spread the crumbs on a baking sheet lined with baking paper and bake in the preheated oven for about 10 minutes until crispy.
2. Wash the tomatoes and arrange decoratively on a platter. Depending on the size, cut the basil leaves or spread them whole over the tomatoes. Salt the tomatoes and drizzle with olive oil and balsamic vinegar. Scatter the olive brittle on top and serve immediately.
3. The olive brittle can be eaten straight away, but it tastes better if it can steep in a closed container for about 3 days.