Tartines au chèvre et tomates séchées – goat cheese and sun-dried tomato tartines Recipe
French tartines, or open-faced sandwiches, with creamy goat cheese, sun-dried tomatoes and herbs make a quick bistro-style snack. The flavour is intense, slightly salty and herbaceous – perfect with a glass of wine or as a light supper. It’s a bit like Italian bruschetta, just with French cheese in the leading role.
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
4
Ingredients
- baguette cut diagonally into 8–10 slices - 1 piece
- goat cheese soft, spreadable or in a log - 150 g
- sun-dried tomatoes in oil drained, cut into strips - 80 g
- oil from the sun-dried tomatoes from the jar, for brushing the bread - 1 tablespoon
- honey optional, for drizzling - 1 teaspoon
- fresh thyme leaves, or use dried (1 teaspoon) - 1 tablespoon
- garlic halved, for rubbing the toasts - 1 clove
- rocket a handful for serving, optional - 20 g
- black pepper freshly ground, to taste
Main Ingredient:
goat cheese
Preparation
- Preheat the oven to 200°C (top and bottom heat) or switch on the grill function. Line a baking tray with baking paper.
- Cut the baguette into diagonal slices so they are larger. Arrange them on the tray and brush lightly with the oil from the sun-dried tomatoes.
- Bake for 5–6 minutes, until the bread is lightly golden and crisp on the edges but still soft in the centre.
- Remove the tray from the oven and gently rub each slice once with the cut side of the garlic clove – one stroke is enough, the garlic should just lightly perfume the bread.
- Spread a portion of goat cheese (about 1–1.5 tablespoons per slice) on the warm toasts.
- Top with strips of sun-dried tomatoes, sprinkle with thyme leaves and freshly ground black pepper.
- If you enjoy a sweet-and-salty combination, drizzle each tartine with a little honey – just a few drops are enough.
- Serve immediately, ideally arranged on a platter lined with rocket so the tartines look extra appealing.
Storage
In fridge:
1 days
Freezing:
No
Tartines taste best freshly made. If you have leftovers, store them covered in the fridge for up to 1 day and reheat briefly in a moderate oven; the bread will be crisper and the cheese softer.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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