Tomato Tartare

• 6 very ripe, meaty tomatoes, about 8 ounces each (both red and yellow, if possible), peeled and seeded
• 2 tablespoons chopped pitted nicoise olives
• 1 shallot, finely minced
• 2 1/2 tablespoons finely minced fresh chives
• 1/2 tablespoon finely minced tarragon leaves
• 1/2 teaspoon Dijon mustard
• 1 tablespoon sherry vinegar
• 2 tablespoons hazelnut oil
• 3 tablespoons extra-virgin olive oil
• Salt and fresh black pepper
• 1/2 small sourdough baguette, cut into 18 thin slices
• 1 tablespoon dry herbes de Provence or fines herbes

1. Dice the tomatoes very fine by hand and place them in a colander to drain for 1 hour.
2. Transfer to a bowl.
3. Gently mix the olives, shallot, chives and tarragon in with the drained tomatoes.
4. Beat the mustard and vinegar together.
5. Beat in the hazelnut oil and 2 tablespoons of the olive oil.
6. Fold in.
7. Season with salt and pepper.
8. Chill at least 30 minutes.
9. Preheat oven to 400 degrees.
10. Brush the baguette slices with the remaining olive oil and dust with the dry herbs.
11. Bake the slices for about 5 minutes, until lightly browned.
12. Serve the tomato tartare with the baguette slices as a first course.

very, nicoise olives, shallot, fresh chives, tarragon leaves, mustard, sherry vinegar, hazelnut oil, extravirgin olive oil, salt, sourdough baguette, fines herbes

Taken from cooking.nytimes.com/recipes/6897 (may not work)