Roasted Olive, Tomato & Goat Cheese French Tartines
Total Time: 00h 45m
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.)
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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
- 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.
- 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.
- 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.
