Heirloom Tomato and Roasted Garlic Tartine
Published on August 2, 2015 | By |0 Comments
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- 6-8 heirloom beefsteak tomatoes, ¼’ thick slices
- 2 heads roasted garlic
- ¼ cup balsamic vinegar
- ¾ cup extra virgin olive oil
- 1 teaspoon sea salt
- ¼ cup chopped fresh herbs (basil, parsley, mint or a combo)
- 1. Preheat oven to 350 degrees.
- 2. Slice tomatoes. Place on baking sheet. Drizzle with a touch of balsamic and sprinkle with sea salt. Roast for about 15-20 minutes.
- 3. Remove from the oven and allow to cool a bit. Gently remove skins from tomato slices.
- 4. Raise oven heat to 375 degrees. Peel loose skin off garlic bulb.
- 5. Cut off the head so the garlic is exposed at the top. Place the garlic on tin foil; drizzle about 1 teaspoon olive oil on top.
- 6. Wrap garlic in tin foil. Roast in the oven for about an hour or until the cloves are golden in color.
- 7. Cool for 10- 15 minutes, then gently squeeze the garlic out of each skin.
- 8. Slice baguette, on a diagonal, into ½” slices.
- 9. Brush with olive oil. Arrange on a baking sheet and pop in an oven heated to 350 degrees, or grill them, until toasted.
- 10. Using a butter knife, spread garlic on toasted bread slices. Next, layer on the roasted tomato slices.
- 11. Spoon a bit of balsamic vinaigrette over each slice. Garnish with fresh chopped herbs.
- 12. Serve warm or room temperature.
Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.Read more about this chef..