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Buvette Pomodorini Tartines

The savory topping of pomodorini, or marinated sun-dried tomatoes, is paired with a fresh, soft cow's-milk cheese called Stracchino, which is also known as Crescenza.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup pomodorini (enough for 8 slices of bread)

Photography: Marcus Nilsson

Source: Martha Stewart Living, February 2012


  • 10 sun-dried tomatoes
  • 1/2 teaspoon sherry vinegar
  • 1 tablespoon fresh oregano leaves
  • 2 teaspoons salted small capers, rinsed
  • 1 peeled, grated whole medium garlic clove
  • 1/3 cup extra-virgin olive oil
  • 6 to 8 ounces Stracchino cheese
  • Toasted or grilled country bread


  1. Make the pomodorini: Soak sun-dried tomatoes in warm water for 1 hour. Drain, and cut into 1/2-inch pieces. Mix tomatoes with sherry vinegar, oregano, capers, garlic, and olive oil. Let stand for 30 minutes.

  2. Make the tartines: Spread a generous amount of Stracchino cheese on bread, and top with pomodorini.


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