Name: Tartines with roasted tomatoes & mint pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 4
Cuisine: French
Ingredients: 8 medium-sized vine-ripened tomatoes halved; 4 tbsp extra-virgin olive oil; 4 thick slices wholemeal bread; 1 garlic clove left whole; 25g pine nut toasted; small bunch mint; 1 tbsp balsamic vinegar; 100g ricotta; green salad to serve (optional)

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Tartines with roasted tomatoes & mint pesto

Tartines with roasted tomatoes & mint pesto

Jennifer Joyce

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Makes 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.2 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

8 medium-sized vine-ripened tomatoes

halved
4 tbsp extra-virgin olive oil
4 thick slices wholemeal bread
1 garlic clove

left whole
25g pine nut

toasted
small bunch mint
1 tbsp balsamic vinegar
100g ricotta
green salad

to serve (optional)

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Nutrition: per tartine

kcal333

low
fat20g
saturates4g
carbs28g
sugars8g
fibre5g
protein10g
salt0.8g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, February 2013

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A star rating of 5 out of 5.2 ratings

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