Olive brittle on colorful tomatoes

Ingredients for 4 servings:

• 750 g tomatoes, preferably various, yellow, green, red, speckled
• 20 basil leaves
• 5 tbsp balsamic vinegar
• 2 tbsp olive oil
• some herbal salt
• 50 g olives, black, without stones
• 100 g flour
• 1 clove(s) garlic
• 1 tbsp thyme
• 60 g butter, cold
• some salt

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 25 minutes

great Mediterranean starter

For the olive brittle, chop the olives into small pieces and dry them. Quickly knead the olives with butter, flour, thyme, garlic, and a little salt. Roughly crumble everything with your hands. Spread the crumbles on a baking sheet lined with baking paper and bake in the preheated oven for about 10 minutes until crispy. Wash the tomatoes and arrange them decoratively on a platter. Chop the basil leaves, depending on their size, or arrange them whole on the tomatoes. Season the tomatoes with salt and drizzle with olive oil and balsamic vinegar. Sprinkle the olive brittle over the top and serve immediately. The olive brittle can be eaten straight away, but tastes better if left in a sealed container for about 3 days.