Roasted Pepper Tartine

Name: Roasted Pepper Tartine
Total time: 20 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 roasted red or yellow bell peppers (good-quality jarred peppers are fine); Salt and pepper; 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano; 2 garlic cloves, minced; 2 tablespoons extra-virgin olive oil; 4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches); 4 tablespoons sun-dried tomato purée (optional); 12 black olives, pitted; 4 ounces firm fresh goat cheese log or 4 ounces Camembert

By David Tanis

Total Time: 20 minutes
Rating: 4(243)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

2roasted red or yellow bell peppers (good-quality jarred peppers are fine)
Salt and pepper
1teaspoon chopped fresh marjoram or ½ teaspoon dried oregano
2garlic cloves, minced
2tablespoons extra-virgin olive oil
4large ½-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
4tablespoons sun-dried tomato purée (optional)
12black olives, pitted
4ounces firm fresh goat cheese log or 4 ounces Camembert

Ingredient Substitution Guide

Preparation

Step 1
Remove and discard seeds from peppers, then slice peppers into strips ¼-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.
Step 2
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.
Step 3
Top each toast with ½-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.