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
Preheat oven to 325 degrees.
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.
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.