Tartine With Tarragon Flavored Slow Roasted Cherry Tomatoes And Proscuitto Recipes

TARTINE WITH TARRAGON-FLAVORED SLOW-ROASTED CHERRY TOMATOES AND PROSCUITTO

Steps:

• Preheat oven to 325 degrees.
• In a shallow baking dish, combine garlic, tarragon, muscovado sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
• Spread each slice of toasted bread with goat cheese; top each with 2 slices prosciutto and tomatoes. Drizzle with oil and sprinkle with fleur de sel. Serve.

CAMEMBERT & PROSCIUTTO TARTINES

Steps:

• Preheat the broiler. Position an oven rack 5 to 6 inches below the heat.
• Lay the slices of bread in one layer on a sheet pan. Slice both Camemberts 1/3 inch thick across, making about 12 slices from each. Place the cheeses on the bread in a single layer, cutting them to fit and covering most but not all of the surface of the bread. Cover the bread and cheese completely with a layer of prosciutto, sprinkle with the thyme, then sprinkle with salt and pepper.
• When the broiler is hot, place the sheet pan on the prepared rack and broil the tartines for 2 to 3 minutes (leaving the oven door slightly ajar), turning the pan once to brown evenly, until the prosciutto is browned and crispy. Watch the tartines carefully so they don't burn! Cut each tartine crosswise into 1 1/2-inch slices, sprinkle with chives, and serve warm.

ROASTED TOMATO TARTINES WITH PROSCIUTTO

Steps:

• Make the roasted tomato tapenade: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Halve 4 tomatoes and sprinkle with 1 teaspoon salt and a few grinds of pepper. Place the tomatoes cut-side down on the baking sheet, tucking 1 thyme sprig under each. Drizzle with 2 tablespoons olive oil and roast until the skins start to loosen, about 15 minutes. Remove from the oven; set aside until cool enough to handle, then pinch off the skins and discard. Return the tomatoes to the oven and continue roasting until slightly dried, about 1 hour. Discard the thyme and set the tomatoes aside to cool. (Keep the oven on.)
• Puree the roasted tomatoes, olives, anchovy, garlic, capers, vinegar, 3 tablespoons olive oil and 2 tablespoons water in a food processor until smooth. Season with salt and set aside. (The tapenade can be made 1 day ahead; transfer to a bowl, cover and refrigerate.)
• Heat a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Working in batches, add the prosciutto slices in a single layer and cook, turning once, until golden brown and crisp, about 5 minutes. Drain on paper towels.
• Cut the baguette in half crosswise, then split each half open to make 4 pieces. Place cut-side up on a baking sheet and bake until golden around the edges, about 5 minutes. Slice the remaining tomatoes. Spread the roasted tomato tapenade on the baguette. Arrange the mozzarella and sliced tomatoes on top. Season with salt and pepper, then top with the prosciutto and some arugula and basil.

ROASTED CHERRY-TOMATO TARTINES

Steps:

• Preheat oven to 450 degrees. In a medium bowl, toss tomatoes with garlic, oil, and herbs; season with salt and pepper.
• Transfer tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer. Roast in the oven, stirring occasionally, until tomatoes are soft and slightly blackened, 25 to 30 minutes. Remove from heat. Let cool completely.
• Reduce oven heat to 400 degrees. Toast bread on a baking sheet in middle of oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
• Spread 1 to 2 tablespoons tapenade over each toast. Divide the goat cheese evenly among toasts; spoon some of the tomatoes and their juices on top. Garnish with basil leaves, and serve.