How to Make Best Tomato Bredie Recipe

Tomato Tartine

To thicken the sauce, mix 30ml cornflour with a little cold water and then mix into the bredie.

Recipe Summary Tomato Tartine

These tartines are assembled on long slices of crisply toasted baguette topped with a mash of garlic and herb Boursin®, cut with ricotta and goat cheese to make it spreadable. On top, chopped tomatoes, sweet and crunchy, with a drizzle of olive oil, basil, salt and pepper. I love these for lunch or even breakfast. Satisfying, but uncomplicated.

Ingredients | Best Tomato Bredie Recipe

12 3/4-inch-thick slices baguette, cut on a bias

2 cloves garlic, halved

2 tablespoons extra-virgin olive oil

⅔ cup quartered grape tomatoes

1 tablespoon chopped fresh basil, or to taste

1 clove garlic, minced

4 teaspoons extra-virgin olive oil

1 tablespoon balsamic vinegar

salt and ground black pepper to taste

¼ cup goat cheese

¼ cup garlic and herb cheese spread (such as Boursin®)

¼ cup whole-milk ricotta cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Rub 1 side of each baguette slice with the cut-side of halved garlic and drizzle with 2 tablespoons olive oil. Arrange baguettes slices, oil-side up, on a baking sheet.

Place baking sheet on the middle rack of preheated oven and bake until baguette slices are golden, about 7 minutes. Transfer to a wire rack to cool, leaving oven on.

Toss tomatoes, basil, and minced garlic together with 4 teaspoons olive oil, balsamic vinegar, salt, and pepper in a bowl until coated.

Mix goat cheese, garlic and herb cheese spread, and ricotta cheese together in a separate bowl. Spread cheese mixture onto cooled baguette slices; top with tomato mixture.

Bake in the preheated oven until cheese melts, about 5 minutes. Serve immediately.

Info | Best Tomato Bredie Recipe

prep: 15 mins cook: 10 mins total: 25 mins Servings: 12 Yield: 12 servings

TAG : Tomato Tartine

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