Tartine with Brie, Basil, & Slow-Roasted Tomatoes

Sep 19

Tomato season is almost ending and I am squeezing every last bit out of it. This recipe is perfect for this shoulder season as this method will bring out that sweetness of tomatoes year round if you are having FOMO.

The recipe came from the Flour Craft Bakery & Cafe Cookbook. Flour Craft is a Bay Area gem, nestled in the beautiful Mill Valley Lumberyard in Marin County. They are a 100% gluten free shop offering delicious baked goods, fresh salads, and creative toasts.

I picked up a piece of Flour Craft gluten free focaccia to make the Stinston Tartine at home with Brie, Basil, and Slow Roasted tomatoes. You could make this on any bread but their focaccia is delicious with olive oil and sea salt, which makes it especially tasty and decadent. It is available in their stores daily and is also shipped nationwide from their website.

The image shows two pieces of bread next to each other on a wooden cutting board. Each slice of bread is layered with green pesto spread, white brie cheese, red roasted tomatoes, and topped with basil .

The key here is making time to roast the tomatoes. This is what elevates the dish... it's meant to highlight our beautiful tomatoes and I'm here to enjoy them until the very last minute of the season.

Equipment:

Knife

Sheet pan

Ingredients For Tomatoes:

Cherry Tomatoes

Olive oil

Kosher salt

Freshly ground black pepper

Ingredients For Tartine:

Gluten-free focaccia or bread of choice

Pesto (homemade or store-bought, made with olive oil)

Brie cheese, sliced

Slow-roasted cherry tomatoes

Balsamic vinegar or balsamic glaze

Fresh basil leaves

Olive oil, for finishing

Servings: ?

Time: 95 minutes

Steps:

Cut cherry tomatoes horizontally (across the equator), sprinkle with salt & pepper, drizzle with olive oil, and slow roast on a large sheet pan at 300°F for 90 minutes.

Note: I'd suggest making a big batch as they keep great in the fridge for at least a week and will add bright pops of flavor to countless other dishes.

Toast bread and spread pesto (make your own with recipe below or store-bought is fine, just look for one made with olive oil)

Lay on sliced brie, tomatoes, and drizzle with balsamic

Finish with basil and drizzle a little olive oil.

Serving Suggestion:
This makes a delightful lunch next to a green salad or cut into smaller bites for an unforgettable appetizer!

The Flour Craft Bakery & Cafe Cookbook also includes a recipe for pesto and to make her focaccia from scratch!

For a video of this recipe click Here