Tomato Tartine

These tartines are assembled on long slices of crisply toasted baguette topped with a mash of garlic and herb Boursin®, cut with ricotta and goat cheese to make it spreadable. On top, chopped tomatoes, sweet and crunchy, with a drizzle of olive oil, basil, salt and pepper. I love these for lunch or even breakfast. Satisfying, but uncomplicated.

Original recipe makes 12 servings

Ingredients

12 3/4-inch-thick slices baguette, cut on a bias
2 cloves garlic, halved
2 tablespoons extra-virgin olive oil
2/3 cup quartered grape tomatoes
1 tablespoon chopped fresh basil, or to taste
1 clove garlic, minced
4 teaspoons extra-virgin olive oil
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
1/4 cup goat cheese
1/4 cup garlic and herb cheese spread (such as Boursin®)
1/4 cup whole-milk ricotta cheese

PREP

15 mins
COOK

10 mins
READY IN

25 mins

Directions

Preheat oven to 350 degrees F (175 degrees C).
Rub 1 side of each baguette slice with the cut-side of halved garlic and drizzle with 2 tablespoons olive oil. Arrange baguettes slices, oil-side up, on a baking sheet.
Place baking sheet on the middle rack of preheated oven and bake until baguette slices are golden, about 7 minutes. Transfer to a wire rack to cool, leaving oven on.
Toss tomatoes, basil, and minced garlic together with 4 teaspoons olive oil, balsamic vinegar, salt, and pepper in a bowl until coated.
Mix goat cheese, garlic and herb cheese spread, and ricotta cheese together in a separate bowl. Spread cheese mixture onto cooled baguette slices; top with tomato mixture.
Bake in the preheated oven until cheese melts, about 5 minutes. Serve immediately.