Toast on Tartine with Tomatoes, Pine Nuts, and Pecorino
⏳ Time
30 minutes + 3 hours
🥕 Ingredients
13
🍽️ Servings
4
Description
This recipe was shared with us by chef John Smith from a popular American restaurant.
Ingredients
- Tomatoes - 17.6 oz
- Pistachios - 0.5 oz
- Raisins - 0.7 oz
- Semi-soft cream cheese - 5.6 oz
- Dill - 0.2 oz
- Grated Pecorino Pepato Cheese - 0.9 oz
- Olive Oil - 0 fl oz
- Salt - to taste
- Thyme - to taste
- Basil - to taste
- Svan Salt - to taste
- Ground Black Pepper - to taste
- Tartine - 4 pieces
Step by Step guide
Step 1
Cut the tomatoes in half.
Step 2
Slice half of the tomatoes (250 grams) into wedges 2–3 cm thick.
Step 3
Season with salt, pepper, and add a pinch of thyme and basil.
Step 4
Place in a preheated oven at 194°F for 3 hours to dry.
Step 5
Peel the skin and seeds from the other half of the tomatoes (250 grams). Cut into small cubes with a side of 0.5 cm.
Step 6
Mix the two types of tomatoes with the toasted pine nuts and diced raisins.
Step 7
Dress with olive oil and season with Svanetian or any seasoned salt.
Step 8
Grill or dry fry the pieces of tartine.
Step 9
Spread cream cheese or farmer's sour cream on the bread.
Step 10
Top with the mixture of tomatoes, nuts, and raisins, and drizzle with olive oil.
Step 11
Chop the herbs and sprinkle on top.
Step 12
For convenience, cut the bruschetta in half.
Step 13
Grate the cheese.
Step 14
Serve warm.
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