Roasted Tomato Tartine

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September 21, 2017

Roasted Tomato Tartine. French open faced sandwich with spreadable toppings. Trendy rustic breads make it perfect for breakfast, lunch, supper, appetizers.
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  • Yields: 4 servings

Ingredients

2-4 fresh tomatoes

2-3 tablespoons olive oil

1-2 tablespoons balsamic vinegar

Salt and pepper to taste

4 slices (½-inch thick) rustic bread, or bread of choice

1 cup whole milk Ricotta cheese

Fresh thyme, garnish

Directions

Preheat oven to 425 degrees. Thickly slice tomatoes (1/2-inch thick) and place in a single layer on baking sheet; drizzle with olive oil and balsamic vinegar (turn slices so both sides are oiled). Season to taste with salt and pepper. Roast until tomatoes begin to caramelize (about 30 minutes).

Lightly toast bread, spread each slice with about ¼-cup ricotta cheese, top with roasted tomatoes, drizzle lightly with olive oil, sprinkle with fresh cracked pepper and salt to taste. Garnish with fresh thyme leaves.

“Wilted Spinach Gruyere Tartine”
1-2 teaspoons olive oil
1 clove minced garlic
6 ounces fresh washed spinach
4 slices (½-inch thick) rustic bread
1-4 tablespoons coarse grind dijon mustard
Crisp fried bacon crumbled
4 slices Gruyere cheese (about 4-6 ounces)
Method: Heat skillet over medium heat, drizzle with olive oil. Add minced garlic and washed spinach. Stir until wilted and fragrant. Remove from heat and cool. Drain any excess liquid.
Preheat oven to 450 degrees.
Lightly toast bread; spread with mustard to taste; top with wilted spinach; sprinkle with crumbled bacon; and top with slice of cheese. Place in hot oven until cheese begins to melt and brown (2-5 minutes)

“Avocado Turkey Tartine”
4 slices (½-inch thick) rustic bread
1-2 ripe avocado (or about 1-cup guacamole)
4 slices Provolone cheese
4-6 ounces deli sliced roast turkey
Sprouts, optional
Chopped tomato, optional garnish
Cilantro or parsley, optional garnish
Method: Lightly toast bread. Coarsely mash avocado and spread over bread; top with cheese and sliced turkey. Garnish with slivers of radish, sprouts and chopped tomato.

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