My new favorite lunch, snack, or appetizer, roasted tomato tartine stacks a thick slice of bread with garlicky ricotta and roasted tomatoes.
Tartiner, a French verb, means “to spread.” Now, tartine is commonly used to describe an open-faced sandwich, of sorts, that showcases the toppings spread on top.
It only takes a minute to prep the ingredients and get the tomatoes in the oven, so this recipe is as easy as it gets.
Roasted Tomato Tartine
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- 2 cloves garlic, unpeeled
- 1/2 cup grape tomatoes
- 1 tablespoon thyme
- 1 tablespoon olive oil
- 3/4 cup ricotta cheese
- 2 slices whole wheat bread
- Preheat the oven to 325 degrees.
- On a small baking sheet, toss the tomatoes and thyme with the olive oil. Season with salt and pepper.
- Wrap the two garlic cloves in a small piece of aluminum foil and place on the baking sheet. Bake for 1 hour until all the tomatoes have burst and the garlic is fragrant.
- Unwrap the foil packet and squeeze the roasted garlic into a small bowl. Add the ricotta and mix well.
- Toast the bread to your liking and spread a thick layer of ricotta on top followed by the roasted tomatoes.