tartine

Sometimes I like to celebrate the days Steve gets to work from home by fixing a proper lunch.  This week, we tried a recipe from the cookbook my mom sent me over the summer. 

Tartine with tarragon-flavored slow-roasted tomatoes and prosciutto

 

Preheat the oven to 320 degrees.  In a shallow baking dish, combine 2 minced garlic cloves, 1 tsp. tarragon, 1 tsp. brown sugar, 1 Tbsp. balsamic vinegar, and 1/4 cup olive oil.  Add 9 oz. cherry tomatoes, mix, and season with salt and pepper.

Place in the oven and bake for 1 to 1 1/2 hours, until the tomatoes are soft. 

Toast 4 slices crusty bread and spread with softened goat cheese. 

Top each tartine with 2 slices prosciutto and a spoonful of tomato mixture.  Drizzle with oil from tomato mixture. 

A tartine, if you were wondering, is just a fancy name for an open faced sandwich.  They are a little messy to eat, so have a napkin handy.  We tried these without the prosciutto as well, and they were still good, but do yourself a favor and just buy some prosciutto.  You don't want to miss the full experience. 

My favorite part of this lunch (other than eating it) is the smell of the tomatoes while they are roasting.  They get a lovely savory-sweet flavor from the low temperature and long cooking time and I'm already brainstorming what else to eat them with! 

 

Happy lunching!