Roasted cherry tomato tartine
Ingredients
1 loaf Chabaso Ciabatta, sliced lengthwise, each half cut into thirds
2 small cans of Italian cherry tomatoes, drained (tomato juice reserved for another use)
1 pint mascarpone cheese
1 head of garlic, peeled and very thinly sliced
1 small container of marjoram, picked from stem
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper (to taste)
Instructions
Preheat oven to broil setting (or highest setting). In a small sauté pan, heat olive oil over medium high heat until shimmering. Add garlic and marjoram then stir. Reduce heat to medium, then toast the garlic and marjoram until golden.
Remove pan from heat, and use a slotted spoon to transfer the garlic and marjoram to a paper towel-lined plate to drain. Season lightly with salt. Reserve oil from pan, and transfer to a small bowl.
Toss the drained tomatoes with 2 tablespoons of the reserved oil and season with salt.
Transfer tomatoes to a foil lined cookie sheet and place under the broiler until skins begin to char and tomatoes shrivel, about 5 minutes. Remove tomatoes from oven and allow to cool.
Next, transfer mascarpone to a medium bowl, season with salt. Take half the fried garlic and marjoram mixture, roughly chop, then add to the bowl of seasoned mascarpone. Mix until combined, then set aside.
Brush the 6 pieces of ciabatta, cut side up, with remaining garlic and marjoram oil, place on a cookie sheet, then place under the broiler to toast, about 3 minutes. Stay with the bread, rotating as necessary to make sure it toasts evenly. Remove toasted bread from oven, let cool a minute or so, then assemble the tartines.
Divide the mascarpone mixture among the 6 toasts, spreading it evenly with a spatula or a butter knife. Gently arrange the charred cherry tomatoes on each toast.
Garnish each toast with some of the remaining fried garlic and marjoram, a drizzle remaining oil to garnish. Finish with freshly ground black pepper. Enjoy!