ROASTED PEPPER TARTINE
The hot, open-face tartine is a lunchtime staple in Paris's small neighborhood cafés and bistros. Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine features garlicky roasted pepper strips (fresh or from a jar), a dab of sundried tomato purée (sliced fresh tomatoes in summer) and black olives. A thick slice of goat cheese makes a perfect pairing, or use Camembert if you prefer. Make a green salad to serve alongside for a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Provided by David Tanis
Categories dinner, lunch, quick, sandwiches, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add marjoram, garlic and olive oil and stir to coat.
- Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using. Divide peppers among the 4 toasts and spread out to cover. Tuck the olives here and there.
- Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.
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