Roasted Olive, Tomato & Goat Cheese French Tartines

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  • Total Time: 45 mins
  • Makes: 6 servings

The tartine, in its most simple form, is the national breakfast of France. It means “slathered bread”. You will also find tartines with sweet and savory toppings. Grab yourself a thick crusty loaf of sourdough bread, some olives, baby tomatoes and chevre and you will have a breakfast or dinner that transports you to a cafe on Rue Montorgueil. This dish is absolutely divine. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)

Ingredients

  • 6 large thick slices of sourdough bread toasted or grilled

     

    Whipped chevre (goat cheese)

    8 ounces of plain goat cheese

    8 ounces of creme fraiche (could substitute softened cream cheese)

    1 tablespoon of honey 1

    tablespoon of Sutter Buttes lemon olive oil

    1-2 cloves of crushed garlic (more if you are a garlic lover)

    1 teaspoon of Frontier Co-op Herbs de Provence

     

    Roasted olive & tomatoes

    6 ounces of pitted olives drained of brine (I used a combo of both black & green. You don’t want the olives from a can. And you may have to pit the olives)

    12 ounces of baby tomatoes (use what you like)

    1-2 shallots thinly sliced

    1 tablespoon of drained capers

    1 teaspoon of Frontier Co-op rosemary

    1 teaspoon of Frontier Co-op thyme

    2 tablespoons of Sutter Buttes lemon olive oil

    Pinch of Frontier Co-op salt

    Couple of twists of fresh Frontier Co-op pepper

     

    *Optional but highly recommended

    Finishing drizzle of Sutter Buttes white truffle oil

    Sprinkling of Frontier Co-op Fleur de Se

Directions

    400 degree oven

    1. Place all of the whipped goat cheese ingredients in a bowl and stir vigorously with a whisk to smooth out the goat cheese into the creme fraiche. Cover and put in the fridge.

    2. In a pie plate sprayed with some nonstick spray, place all the ingredients for the roasted olives and tomatoes and toss to combine. Bake for about 25-30 minutes.

    3. Slather the toasted sourdough with the whipped goat cheese mixture, top with the roasted olives and tomato mixture and then drizzle with some white truffle oil and a sprinkle of fleur de sel.

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