I love a good juicy tomato and I love this recipe since the tomatoes are really the star. This recipe was so simple and a great one to have on hand when you need to make a quick dinner – I would serve them next to a big butter lettuce salad.
You may be asking what’s a tartine? A tartine is an open faced sandwich with a spread on top (pretty vague right?). They are popular in France and often served for lunch. I ate these tartines as a late lunch/snack, but think I would make them again for a passed appetizer for a dinner party. Feel free to be creative with the cheese/bread you use. Although I think the combination of the tomatoes and goat cheese on crispy French bread is just perfect.
I love how these roasted tomatoes turned out. They were jam packed with flavor and still a little juicy, which I love. I think I will make them again and use them for toppings for upcoming Caprese sandwiches or even in some eggs for breakfast.
Roasted Tomato Tartine
Makes 8 (Serves 4)
- 8 Roma Tomatoes
- 4 tablespoons olive oil (3 for tomatoes, 1 for dusting the toast)
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 gloves garlic (1 minced, 1 whole without skin)
- 8 slices rustic French bread (like this one, I got mine at Trader Joe’s)
- 8 tablespoons goat cheese
- 4 large fresh basil leaves, chopped
- Preheat oven to 450 degres. Slice tomatoes into halves or quarters (I did quarters since I had large tomatoes). In a medium bowl, toss tomatoes lightly in 3 tablespoons olive oil, balsamic vinegar, salt and pepper and the minced garlic clove.
- Layer a baking sheet with aluminum foil. Spread tomatoes across foil and bake for about 25 minutes (until tomatoes are cooked down).
- For the bread, take the unused garlic clove and lightly rub the top of each piece of bread with it (This will create a light garlic taste). Then spread a thin layer of olive oil on each piece of bread and toast until crispy on top (I used the toaster oven and it took 4 minutes).
- Once bread is crispy, spread 1 tablespoon of goat cheese on the top of each piece. Top with 2-3 tomatoes and a few small pieces of basil. Sprinkle salt and pepper along top. Serve warm.
Adapted from this recipe from The Kitchn