tomato tartine

tomato tartine
  • 12 3/4-inch-thick slices baguette, cut on a bias
  • 2 cloves garlic, halved
  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup quartered grape tomatoes
  • 1 tablespoon chopped fresh basil, or to taste
  • 1 clove garlic, minced
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • salt and ground black pepper to taste
  • 1/4 cup goat cheese
  • 1/4 cup garlic and herb cheese spread (such as Boursin®)
  • 1/4 cup whole-milk ricotta cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rub 1 side of each baguette slice with the cut-side of halved garlic and drizzle with 2 tablespoons olive oil. Arrange baguettes slices, oil-side up, on a baking sheet.
  3. Place baking sheet on the middle rack of preheated oven and bake until baguette slices are golden, about 7 minutes. Transfer to a wire rack to cool, leaving oven on.
  4. Toss tomatoes, basil, and minced garlic together with 4 teaspoons olive oil, balsamic vinegar, salt, and pepper in a bowl until coated.
  5. Mix goat cheese, garlic and herb cheese spread, and ricotta cheese together in a separate bowl. Spread cheese mixture onto cooled baguette slices; top with tomato mixture.
  6. Bake in the preheated oven until cheese melts, about 5 minutes. Serve immediately.

09/21/2019
tomato tartine, recipe PT15M PT1H 5 455 calories

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