Recipe for Small Violet Tartines with Cherry Tomato Tapenade

Make the cherry tomato tapenade: peel and chop the shallots and garlic. Also cut the mini pepper and quarter the cherry tomatoes. Pour olive oil into a skillet; sauté the shallots and peppers for 3 to 4 minutes.

Incorporate the garlic, tomatoes, and herbs. Allow to cook for one more minute over medium heat. Blend the mixture and keep it in the refrigerator.

Preparation of small artichokes: clean the small artichokes, removing the leaves by simply breaking them off until you reach the tenderest leaves. You can keep the stem of the small artichokes about 2-3 cm below the heart. The stem will become tender during cooking.

Lightly trim the hearts of the small vegetables and then slice them (three or four slices depending on the size of the heart). Cook the slices in a drizzle of olive oil. Add thinly sliced garlic. Be careful not to burn the garlic, which cooks very quickly! To avoid this, simply remove the garlic from the oil before adding the vegetables.

To finish, slice the bread and assemble the toasts by spreading a generous layer of tapenade; place the slices of the small eggplants and cherry tomatoes (cut in half or whole), the cooked garlic, and coarse sea salt. Drizzle a little extra virgin olive oil on top and it’s ready! You can also serve the toasts warm by putting them in the oven for 4 minutes.