Try this upgraded grilled cheese open-faced sandwich for a quick snack or as an appetizer for a dinner party. A Tartine is a French term for an open-faced sandwich. The bread is often toasted, then the toppings are added in an artful manner. For this tartine, I have used use 2 different cheeses, Gruyere and Parmesan. But the true treasure ingredient is the gorgeous yellow heirloom tomato. Use your what you have, ranging from left-over slices of cooked chicken breast, fresh fruit such as cherries or plums, hummus or even nut butter as the base instead of cheese. All delicious in a variety of combinations.
Use the links to lead you to other tartines posted earlier, tartine and toast.
Grilled Cheese Tomato Tartine
6-8 small slices of baguette or sourdough sliced 1/2-inch thick
1 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
6-8 thick slices of heirloom tomatoes
6-8 leaves of fresh herbs, such as parsley, or basil
Lightly toast the bread slices under the broiler in in a toaster oven. Set aside.
Top each bread slice with the grated Gruyere, evenly dividing among each piece. Place the cheese-topped breads into the oven to melt the cheese. Remove from the oven, topping each with a tomato slice. Scatter a small amount of grated Parmesan over each tomato, returning to the broiler to lightly melt the cheese and warm the tomato. Serve warm or at room temperature.
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