New This Month

Tartine with Tarragon-Flavored Slow-Roasted Cherry Tomatoes and Proscuitto

With salty proscuitto and sweet roasted tomatoes, this tartine recipe from food blogger Beatrice Peltre's book "La Tartine Gourmande" is totally delicious.

  • Yield: Makes 4 tartines

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, Episode 7065


  • 2 cloves garlic, minced
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon light muscovado sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 cup olive oil, plus more for drizzling
  • 9 ounces ripe cherry tomatoes, stems intact
  • Sea salt and freshly ground pepper
  • 4 slices country bread, toasted
  • 1/2 cup soft, fresh goat cheese
  • 8 slices prosciutto
  • Fleur de sel, for serving


  1. Preheat oven to 325 degrees.

  2. In a shallow baking dish, combine garlic, tarragon, muscovado sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.

  3. Spread each slice of toasted bread with goat cheese; top each with 2 slices prosciutto and tomatoes. Drizzle with oil and sprinkle with fleur de sel. Serve.

Reviews Add a comment

  • rmdatnkx
    25 MAY, 2012
    I made the roasted tomato portion of this recipe and served it over thin slices of fresh mozzarella. Awesome.