Roasted Pepper Tartine

By David Tanis

Roasted Pepper Tartine
Fred R. Conrad/The New York Times
Total Time
20 minutes
Rating
4(241)
Comments
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The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros. Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine features garlicky roasted pepper strips (fresh or from a jar), a dab of sundried tomato purée (sliced fresh tomatoes in summer) and black olives. A thick slice of goat cheese makes a perfect pairing, or use Camembert if you prefer. Make a green salad to serve alongside for a quick light meal, or you may cut the tartine into small wedges to serve with drinks.

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Ingredients

Yield:4 servings
  • 2roasted red or yellow bell peppers (good-quality jarred peppers are fine)
  • Salt and pepper
  • 1teaspoon chopped fresh marjoram or ½ teaspoon dried oregano
  • 2garlic cloves, minced
  • 2tablespoons extra-virgin olive oil
  • 4large ½-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
  • 4tablespoons sun-dried tomato purée (optional)
  • 12black olives, pitted
  • 4ounces firm fresh goat cheese log or 4 ounces Camembert
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1490 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 259 grams carbohydrates; 13 grams dietary fiber; 23 grams sugars; 58 grams protein; 3097 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove and discard seeds from peppers, then slice peppers into strips ¼-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add marjoram, garlic and olive oil and stir to coat.

  2. Step 2

    Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using. Divide peppers among the 4 toasts and spread out to cover. Tuck the olives here and there.

  3. Step 3

    Top each toast with ½-inch slices of goat cheese or Camembert (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.

Ratings

4 out of 5
241 user ratings
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Comments

Christie

Excellent, quick lunch. I took a jar of roasted peppers, drained out the liquid and added olive oil, garlic and basil. Bought a tin of olives, transferred them to a jar. Put both jars in the refrigerator. Whenever I want a quick, perfect lunch, I just go to the refrigerator. I used Raclette cheese. Tried the sun-dried tomato puree and didn't like it...just brushed the toasted bread with a little of the garlic/basil/olive oil in the pepper jar.

Sheila

Years ago an Italian friend showed me how to roast peppers for a roasted red pepper and mozzarella bruschetta and I've been making it for almost forty years. Never use store bought peppers. It's easy to roast the peppers under the broiler, skin and seed them over the sink and put them in a container with salt, olive oil, sautéed garlic and maybe basil if it's in season. Keeps in the refrigerator to make bruschetta by adding plain toasted bread and mozzarella cheese. Yum..yum.

Winnipeg

Delicious, have made twice... the second time I used capers instead of olives, which Was better in my opinion. A great summer
supper, with minimal effort.

5bikes

Canned is never better than charbroiled, roasted peppers. You can't fake the smoky flavor. I always have time to prepare the highest quality foods that will go into my mouth. Cooking is a art and I suppose I'm dating myself. I like to savor the taste of what Mother Earth has provided.

dimmerswitch

Fresh pepper season so made with ingredients as written, using Italian sweet red and yellow peppers from farmers market that I roasted. Recipe lists sun-dried tomato puree as optional but used that too and I think it helps 'make' this. Mezzetta produces very good sun dried tomatoes packed in olive oil that I start with and puree/fine chop myself. https://www.mezzetta.com/products/sun-ripened-dried-tomatoes-in-olive-oil Lunch, light dinner, "wine time" and company worthy too. Keeper

Sue

Delicious. I rubbed the toasts with garlic. I also used harissa because that’s all I had. On a few, I added some thinly sliced dried mission figs, which added a nice compliment of sweetness to the harissa.

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