Roasted Tomato Goat’s Cheese Tartine


A tartine is a French open sandwich. In this clever veggie version a dark, nutty bread is matched with a mild goat’s cheese.

Whisking the cheese is a cheffy trick that not only improves and lightens the texture but also looks extremely smart swirled onto the toast

• 12 cherry tomatoes, halved
• 1 teaspoon brown sugar
• 1 tablespoon olive oil
• 200g soft goat’s cheese
• splash milk, (optional)
• handful thyme sprigs, leaves picked
• 4 slices walnut bread
• 2 handfuls baby salad leaves
• salt
• freshly ground black pepper

1 Preheat the oven to 160°C fan and line a roasting tray with baking parchment. Place the tomatoes, cut-side up, on the roasting tray.
2 Sprinkle over the sugar and drizzle with the olive oil, season and roast for 35 – 40 minutes, until the tomatoes are starting to collapse. Leave to cool a little.
3 While the tomatoes are roasting, whisk the goat’s cheese in a bowl with a splash or two of milk, if needed, until smooth, creamy and spreadable.
4 Season with salt and pepper and stir through most of the thyme.
5 Toast the bread, then spread thickly with the goat’s cheese.
6 Top with a few baby leaves, the tomatoes and a drizzle of their roasting juices, then scatter over the remaining thyme.

Recipe extracted from Posh Toast


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