Best Roasted Cherry Tomato Tartines Recipes

Roasted Cherry Tomato Tartines image

Yield makes 6

Number Of Ingredients 9

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

Steps:

Preheat the oven to 450°F. In a medium bowl, toss the tomatoes with the garlic, oil, and herbs; season with salt and pepper.
Transfer the tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer. Roast in the oven, stirring occasionally, until the tomatoes are soft and slightly blackened, 25 to 30 minutes. Remove from heat. Let cool completely.
Reduce the oven heat to 400°F. 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.
Spread 1 to 2 tablespoons tapenade over each toast. Divide the goat cheese evenly among the toasts; spoon some of the tomatoes and their juices on top. Garnish with basil leaves, and serve.

Roasted Cherry-Tomato Tartines image

Provided by Martha Stewart

Number Of Ingredients 9

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

Steps:

Preheat oven to 450 degrees. In a medium bowl, toss tomatoes with garlic, oil, and herbs; season with salt and pepper.
Transfer tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer. Roast in the oven, stirring occasionally, until tomatoes are soft and slightly blackened, 25 to 30 minutes. Remove from heat. Let cool completely.
Reduce oven heat to 400 degrees. Toast bread on a baking sheet in middle of oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
Spread 1 to 2 tablespoons tapenade over each toast. Divide the goat cheese evenly among toasts; spoon some of the tomatoes and their juices on top. Garnish with basil leaves, and serve.