Roasted Cherry-Tomato Tartines
Red and golden cherry tomatoes are skillet roasted until just blackened and bursting. Their juices intensify the flavor of this Mediterranean-inspired picnic fare.
- Servings: 6
Source: Martha Stewart Living, May 2003
- 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
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.