Tomato Tartine recipe

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Ingredients

12 3/4-inch-thick slices baguette, cut on a bias
2 cloves garlic, halved
2 tablespoons extra-virgin olive oil
⅔ 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
¼ cup goat cheese
¼ cup garlic and herb cheese spread (such as Boursin®)
¼ cup whole-milk ricotta cheese

Nutrition Info

145.4 calories
carbohydrate: 9.9 g
cholesterol: 17.4 mg
fat: 10.3 g
fiber: 0.5 g
protein: 4.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 183.9 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

These tartines are assembled on long slices of crisply toasted baguette topped with a mash of garlic and herb Boursin®, cut with ricotta and goat cheese to make it spreadable. On top, chopped tomatoes, sweet and crunchy, with a drizzle of olive oil, basil, salt and pepper. I love these for lunch or even breakfast. Satisfying, but uncomplicated.

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