Food & Cooking Recipes Appetizers Finger Food Recipes Buvette Pomodorini Tartines 5.0 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 10 mins Total Time: 1 hrs 40 mins Yield: Makes 1 cup pomodorini (enough for 8 slices of bread) 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. Ingredients 10 sun-dried tomatoes ½ teaspoon sherry vinegar 1 tablespoon fresh oregano leaves 2 teaspoons salted small capers, rinsed 1 peeled, grated whole medium garlic clove ⅓ cup extra-virgin olive oil 6 to 8 ounces Stracchino cheese Toasted or grilled country bread Directions 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. Make the tartines: Spread a generous amount of Stracchino cheese on bread, and top with pomodorini. Print