- 10 oz Cherry or Grape Tomatoes
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- 3 slices Sourdough Bread
- 1 clove Garlic
- 3 Tablespoons Ricotta Cheese
- 2 teaspoons Balsamic Glaze
- Fresh Basil Leaves
8-ingredient, juicy, sweet and slightly smokey bruised tomato tartine with ricotta cheese.
You may be asking, what is a tartine?
Tartine is an open-faced sandwich. Usually a slice of toasted bread with one or more food items on top.
The French word tartine translates to toast!
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 is sourdough bread.
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.
To add creaminess, ricotta is the perfect base for the beautifully bruised tomatoes.
You can keep it dairy free by using a nut-based ricotta cheese or use a high quality full-fat ricotta cheese.
This bruised tomato tartine is perfect for a light lunch or appetizer.
This bruised tomato tartine is inspired by one of my favorite YouTuber Alex!
I always recommend buying organic as they taste better and don't have any added pesticides.
I love using a variety of cherry or grape tomatoes, I recommend picking anything that looks and smells good.
To properly wash the tomatoes, I like to fill a large bowl of water with cold water and add 1/4 cup or so of distilled white vinegar.
Slightly agitate the tomatoes and let them sit in the water and vinegar mixture for 2-3 minutes.
Next, thoroughly rinse the tomatoes before slicing them in half lengthwise.
Bruise the Tomatoes
You can certainly keep the tomatoes raw but I love the flavor that develops while the tomatoes are caramelizing in the skillet.
The natural sugars come out and the tomatoes soften and 'bruise.'
Heat up your skillet on high for about 1 minute then add about 1 Tablespoon of olive oil.
Once the skillet is hot, turn the heat down to medium-high and add the tomatoes cut side down.
Cook for 3-5 minutes then gently flip the tomatoes using fork and cook for another 2-3 minutes.
Lastly, sprinkle the tomatoes with a pinch of sea salt and carefully remove them from the skillet.
Toast your Bread
I like using my hot tomato skillet (no need to clean it!) to toast the bread slices but you can also use your toaster.
If you are using a skillet, turn the heat back to high and lightly drizzle your bread slices with some olive oil (less is more).
Add the slices to the skillet, turn the heat to medium-low and allow to toast 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.
Now, add some ricotta cheese to each slice and spread evenly.
Next, add some of the tomatoes to each slice, then drizzle with a bit of the balsamic glaze and top with some fresh basil leaves.
Parsley or chives are also great alternatives.