Roasted Cherry Tomato Tartines

Name: Roasted Cherry Tomato Tartines
Ingredients: 1 pint mixed cherry tomatoes; 4 to 6 garlic cloves (unpeeled); 2 tablespoons extra-virgin olive oil; 2 or 3 sprigs fresh thyme or rosemary; Coarse salt and freshly ground pepper; 6 slices (1/2 inch thick) sourdough bread, cut from an oval loaf; 7 ounces (about 3/4 cup) tapenade; 8 ounces mild goat cheese; 1 cup fresh basil leaves, for garnish

9 ingredients

11 steps

Ingredients

1 pint mixed cherry tomatoes
4 to 6 garlic cloves (unpeeled)
2 tablespoons extra-virgin olive oil
2 or 3 sprigs fresh thyme or rosemary
Coarse salt and freshly ground pepper
6 slices (1/2 inch thick) sourdough bread, cut from an oval loaf
7 ounces (about 3/4 cup) tapenade
8 ounces mild goat cheese
1 cup fresh basil leaves, for garnish

Directions

1

Preheat the oven to 450F.
2

In a medium bowl, toss the tomatoes with the garlic, oil, and herbs; season with salt and pepper.
3

Transfer the tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer.
4

Roast in the oven, stirring occasionally, until the tomatoes are soft and slightly blackened, 25 to 30 minutes.
5

Remove from heat.
6

Let cool completely.
7

Reduce the oven heat to 400F.
8

Toast the bread on a baking sheet in the middle of the oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
9

Spread 1 to 2 tablespoons tapenade over each toast.
10

Divide the goat cheese evenly among the toasts; spoon some of the tomatoes and their juices on top.
11

Garnish with basil leaves, and serve.