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Roasted Olives


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Ingredients You'll Need

1 pint (2 cups) grape or cherry tomatoes
1 cup Ripe Pitted Olives
1 cup Kalamata Pitted Olives
1 cup Garlic Stuffed Spanish Olives
1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme
8 whole garlic cloves, peeled
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper


Directions

Heat oven to 425°F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.


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