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Bruised Tomato Tartine

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Bruised Tomato Tartine

    • 20 minutes
    • Serves 3
    • Easy


    Growing up, we often had open face sandwiches for lunch or dinner. It was usually when we just wanted something casual and light and my mom was able to ‘clean out the fridge.’ This led to some really good flavor combinations with mega flavor. It all starts with a good quality slice of perfectly toasted bread. My favorite kinds are sourdough based breads. A crusty outside, soft and chewy inside, it’s a beautiful thing.

    As I always tend to have grape tomatoes in my fridge, this is my somewhat standard combination. Simple, good ingredients and so much flavor. Perfect for a light lunch or appetizer.

    I am calling this a tartine as it reminds me of a French open-faced sandwich, with a fancy spread.



    'Bruise' the Tomatoes

    You can certainly keep the tomatoes raw but I love the flavor that develops while the tomatoes are roasting in my skillet. It's natural sugars come out, the tomatoes soften and 'bruise.' I love using a variety of cherry or grape tomatoes, I recommend picking anything that looks and smells good.

    Wash and cut the tomatoes in half and heat up your skillet on high with add about 1 tbsp of olive oil. Once the skillet is hot, turn the heat down to medium-high and add the tomatoes cut side down. Cook for 5-10 minutes then remove from the heat and sprinkle over some salt.


    Toast your Bread

    Using your toaster or another dry skillet, toast the bread. If you are using a skillet, toast on medium-high for 2-3 minutes on each side. Keep an eye on it as it can burn easily.


    Assemble the Tartine

    While the slices of bread are still warm, slice the garlic clove in half and rub the garlic on the bread slices to give them a subtle garlic taste. Next, cut your chili pepper in half and rub in on the slices as well for a spicy note. This is completely optional. Now, add about 1 tsp of ricotta cheese to each slice and spread evenly. Add some of the tomatoes to each slice, then drizzle with a bit more olive oil, the balsamic glaze and top with some fresh basil leaves. Parsley or chives are also great alternatives.

    Devour immediately!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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