Roasted Olive, Tomato & Goat Cheese French Tartines
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Total Time: 45 mins
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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
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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.
