Roasted Cherry Tomato Tartine
Yield: 6

Roasted Cherry Tomato Tartine
This recipe features toasted Chabaso Ciabatta topped with a creamy mascarpone spread, roasted garlic, marjoram, and charred cherry tomatoes for a delicious, savory 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!
Nutrition Facts
Calories
693Fat
54 gSat. Fat
25 gCarbs
38 gFiber
1 gNet carbs
37 gSugar
0 gProtein
12 gSodium
412 mgCholesterol
79 mg