Monday, April 4, 2016

Frankie's Topping-for-Anything

I have slightly adapted this recipe, which I found in InStyle Magazine, as noted below.  Credit for original recipe goes to New Yorker Frank Castronovo of Frankie's Spuntino and Frankie's 457 fame.


Recipe Notes
I modified this from the original recipe by cutting the olive oil in half and swapping red onions for white onions.  I put my tomatoes on small, individual beds of arugula tossed with a little Wishbone balsamic vinaigrette.

  • 1/4 c. extra-virgin olive oil
  • 1/4 c. pitted Castelvetrano olives, chopped
  • 2 tbsp. brined capers, rinsed and chopped
  • 1/4 c. finely-chopped red onion
  • 1/4 c. loosely-packed small basil leaves, chopped
  • 1/4 c. loosely-packed flat-leaf parsley, chopped
  • 1/4 tsp. crushed red pepper
  • Sea salt
  • Heirloom tomatoes, sliced thick
1.  Combine all ingredients through crushed red pepper in a bowl.
2.  Season to taste with sea salt and toss.
3.  Arrange tomato slices on a platter and season with salt and black pepper.  Spoon olive topping over tomatoes and serve.

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