Tomato and Fresh Cheese Tartines
- Yield: 6 servings
In France I love to use Brousse, the simple fresh cheese made from the whey of goat’s milk, from goats that graze on the rocky, herb-covered hills above Marseille. But at home I always use the best, fresh-made ricotta I can find and no one knows the difference. — John Besh
- 1 loaf crusty bread, sliced
- Olive oil
- 4cloves garlic, peeled
- 8ounces fresh ricotta
- 4 ripe tomatoes, different colors and sizes, sliced
- Freshly ground black pepper
- 1/4cup Black Olive Tapenade
- Small fresh mint, basil leaves, and chopped fresh chives, for garnish
- Preheat oven to 325F. Drizzle the bread slices with olive oil. Place on a baking dish and toast in the oven on both sides. Rub toast with the garlic cloves, then spread on the cheese.
- Layer the tomato slices on top of toast and sprinkle with a little salt and pepper. Drizzle with a generous amount of olive oil, top with spoonfuls of tapenade, and sprinkle basil leaves and chives on top.
Recipe from Cooking from the Heart: My Favorite Lessons Learned Along the Way by John Besh (Andrews McMeel Publishing)