Recipes

International Series Wine Club

Tartine

Tartine

Prep Time: 5 Minutes

Cook Time: 7 Minutes

Yield: 2 servings

Who doesn’t like a grilled cheese sandwich? Who doesn’t like a pizza? And who, other than those food-loving French, could come up with a delicious lunchtime treat that incorporates the best of both? Easy and delicious, it starts with bread, like a pizza or grilled sandwich, but ups the ante by making it a thick slab of baguette or even more rustic artisan bread.  Add toppings to your liking, just like a pizza but perhaps even more diverse; and then finish it up with a slice of meltable cheese, probably something with a bit more oomph than pizza’s familiar mozz’. The cheese will make it reach out and shake hands with either your Chateau Pontet red or white.  (Recipe courtesy of Robin Garr's wineloverspage.com)

Ingredients

  • 4 slices of jarred roasted red pepper
  • flaky kosher or sea salt
  • freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1 large garlic clove, minced
  • 2 Tbsp good olive oil
  • 2-1/2 inch-thick slices crusty baguette or other artisanal French bread
  • 8-10 flavorful black olives such as Niçoise or Kalamata, pitted
  • 2 oz mild fresh goat cheese 

Pat some of the oil from the peppers and slice them into narrow (1/4-inch) strips. Put the sliced peppers in a small bowl, and add salt and pepper to taste, with the oregano, minced garlic and olive oil. Don’t skimp on the olive oil, and use the good stuff.

Toast the sliced bread, and put half of the peppers on each. Decorate with the olives. Put a thick slice of the goat cheese on top, and sprinkle with a little more oregano and black pepper if you like. Broil for 2 to 3 minutes - I find this step easiest in a toaster oven - keeping an eye on the cheese so it just melts and turns golden brown.

(Alternatively, you can bake your tartines at 450° for 4-5 minutes or until the cheese melts, but you won’t get the attractive and tasty browning.) Serve it hot!

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