Roasted Tomato Tartines59
Roasted Tomato Tartines59
Roasted Tomato Tartines59

Gruyere and Roasted Tomato Tartines with Garlic Butter

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October 2, 2018

Recipe by Brooklyn Supper


4 tablespoons unsalted butter

4 cloves garlic, smashed, peeled, and minced

1 teaspoon sea salt, divided

1/4 teaspoon mustard powder

2 pounds firm tomatoes, preferably a paste variety such as Roma, quartered or halved

2 teaspoons olive oil

1 teaspoon balsamic vinegar

1/2 teaspoon freshly cracked white pepper, reduce amount by half if using black pepper

4 slices thick-cut sourdough bread

6 ounces Emmi Kaltbach Le Gruyere, shredded


1For directions visit Brooklyn Supper


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