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

The pairing of salty proscuitto and sweet roasted tomatoes provides a delicious flavor combination in this tartine recipe from food blogger Beatrice Peltre's "La Tartine Gourmande."

  • Yield: Makes 4 tartines

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, May 2012


  • 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.

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