Tartines with roasted tomatoes & mint pesto

Tartines with roasted tomatoes & mint pesto

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(2 ratings)

Prep: 10 mins Cook: 20 mins


Makes 4
French open-faced cheese and tomato toasted sandwiches, drizzled with light mint and garlic pesto and spread with ricotta

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per tartine

  • kcal333
  • fat20g
  • saturates4g
  • carbs28g
  • sugars8g
  • fibre5g
  • protein10g
  • salt0.8g
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  • 8 medium-sized vine-ripened tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp extra-virgin olive oil
  • 4 thick slices wholemeal bread
  • 1 garlic clove, left whole
  • 25g pine nut, toasted
  • small bunch mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 100g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • green salad, to serve (optional)


  1. Heat oven to 190C/170C fan/gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.

  2. Toast the bread, then rub with the garlic – save the clove for the pesto. Brush a bit more oil over the bread and put on 4 plates.

  3. Using a food processor, whizz together the pine nuts, mint, garlic, remaining oil and vinegar. Thickly spread the ricotta on the bread, then top with the roasted tomatoes and some mint pesto. Serve with a salad, if you like.

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Comments, questions and tips

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bilyana nakova
8th Sep, 2015
great recipe!very easy to make and very tasty especially the pesto and the sweetness of the tomatoes.might try it on baguette pieces as bruschettas for a cocktail party
2nd Apr, 2013
YUM YUM YUM, so tasty, make it today. I used Ciabatta and Piccolo tomatoes instead and it made a wonderful lunch for friends served with salad. The pesto was divine.
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