Roasted Tomato Tartine

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.

Lately I’ve been eating tomato tartine using a slice of my favorite whole wheat French bread, but this combination would be great on any hearty bread. I’ve even cut small pieces of bread and turned this into little toasts as an appetizer.

Roasted Tomato Tartine

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes

Scale 1x2x3x

Ingredients

• 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

Instructions

1. Preheat the oven to 325 degrees. 
2. On a small baking sheet, toss the tomatoes and thyme with the olive oil. Season with salt and pepper.
3. 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. 
4. Unwrap the foil packet and squeeze the roasted garlic into a small bowl. Add the ricotta and mix well.
5. Toast the bread to your liking and spread a thick layer of ricotta on top followed by the roasted tomatoes.