Provencal Vegetable Tartines
4 servings
20 min
Easy
Ingredients
- 4 slices Butter Brioche Loaf, sliced ¾ inch thick
- 3 tablespoons plus 2 teaspoons olive oil, divided
- 2 stalks cherry tomatoes on the vine (about 12-16 tomatoes each), snipped in half
- 1 large zucchini, halved and sliced 1 inch thick
- 1 small onion, halved and thinly sliced
- ¼ cup fresh basil leaves, plus more leaves for garnish
- ½ teaspoon minced garlic
- 1 8 oz. goat cheese log, cut into 16 half-moon slices
Preparation
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the zucchini, eggplant and onion and sauté 3 to 4 minutes, or until fragrant and beginning to brown. Add the garlic and 1/2 cup water and season with salt and pepper. Cover and reduce the heat to medium, simmering 5 to 6 minutes or until the vegetables are just tender, stirring occasionally. Remove cover, increase the heat to medium-high and continue to cook vegetables until all the liquid has evaporated and the vegetables are sizzling.
- Preheat the oven to broil. Spread Butter Brioche Loaf slices on a large baking sheet. Brush tomatoes on the vine with 2 teaspoons olive oil and place on baking sheet alongside the brioche slices. Broil brioche slices 1 to 2 minutes on each side, or until pale golden brown. Broil tomatoes for 4-5 minutes, or until they have shrunken and begin to burst.
- Stir torn basil into vegetable mixture and adjust seasonings to taste. Divide vegetable mixture among the toasted brioche slices. Arrange goat cheese slices over the vegetables and broil 3 to 4 minutes, or until the cheese has begun to melt and brown. Top each tartine with the tomatoes on the vine and garnish with whole basil leaves.
Enjoy !
