Tartines sound and look quite sophisticated, but they are just fancy looking open-faced sandwiches. When put together well, they are show-stoppers for a picnic or dinner party…or in my case an easy, delicious lunch. These tartines are like little paintings thanks to bright colored peppers sitting atop the garlicky goat cheese. The peppers are blistered slightly in olive oil and balsamic vinegar, giving them a bright shine with blackened edges while mellowing their raw taste.
- 6 ¼”-½” slices of whole grain bread
- 6 Tablespoons olive oil
- ¼ cup balsamic vinegar + more to finish
- 6 cloves of garlic, finely chopped
- 24 mini sweet peppers, seeded and cut in half
- 8 ounces goat cheese, room temperature
- ¾ teaspoon black pepper
- 12-15 fresh basil leaves
- Maldon salt to taste
Preheat an outdoor grill to medium-high. Or, heat a grill pan on the stove top on medium-high.
Lightly brush the bread with 2 tablespoons of olive oil. Place the slices on the grill or in the pan and toast each side until grill marks appear and the bread is slightly crisp. Remove from heat and place the slices on a large cutting board or clean surface to assemble the tartines.
Heat the remaining olive oil in a large sauté pan on medium-high. Stir in 2 tablespoons of garlic and cook 1-2 minutes until soft. Add the peppers and cook skin side down for 2 minutes. Pour the balsamic over top and cook 10-15 minutes until the peppers are soft and the skin is blistered and slightly blackened.
Place the goat cheese, remaining garlic and black pepper in a small bowl. Whisk together
To assemble thetartines, spread the goat cheese on the slices of bread using a rubber spatula. Lay the basil leaves on top of each slice. Evenly arrange the peppers on the basil. Lightly drizzle balsamic vinegar on top and finish with a few sprinkles of Maldon salt.
Note: Thesetartinescan be cut into 1-2” pieces and served as hors d’oeuvres.