Food & Cooking Recipes Appetizers Finger Food Recipes Roasted Cherry-Tomato Tartines Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Red and golden cherry tomatoes are skillet roasted until just blackenedand bursting. Their juices intensify the flavor of this Mediterranean-inspired picnic fare. Ingredients 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 (½ inch thick) sourdough bread, cut from an oval loaf 7 ounces (about ¾ cup) tapenade 8 ounces mild goat cheese 1 cup fresh basil leaves, for garnish Directions 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. Rate it Print