Tomato Herb Tartine

Perfect for a light supper or appetizer, or just for general snacking purposes, these tartines will be very popular.

(original post)

Tomato Herb Tartine

Serves two good friends or two acquaintances in separate rooms

2 slices artisan bread
2 T butter
3 T extra virgin olive oil, divided
Maldon sea salt
2 to 3 heirloom tomatoes, diced
2 cloves of garlic, minced
1 1/2 c herb salad (you may substitute arugula, mâché or roughly chopped flat-leaf parsley with basil, dill or herbs of your choice)
1 T champagne vinegar
Fresh black pepper
1/8 t Secret Stash Salt Coconut Garam Masala salt – or – their rosemary lavender salt
5 paper napkins

In a medium bowl toss together tomatoes, vinegar, 2 T of olive oil, garlic, pepper and toss well. Let sit while you prepare the toasts.

In a large heavy skillet over medium heat, melt the butter until foamy and add the remaining 1 T olive oil, then swirl pan. Add the bread slices and sauté until very golden brown. Turn and repeat on other side. Remove to a plate and sprinkle bread with Maldon salt.

Add herb salad to tomato mixture, toss gently, and spoon generously on toasts. Sprinkle with Secret Stash Salt, cut into 3 pieces (if desired) and eat slowly with lots of napkins.

To my taste the coconut garam masala was fantastic, although the rosemary lavender was delicious too. I think you should try them both too and see which you prefer.


2 responses to “Tomato Herb Tartine

  1. I love that you tried two different salts on 1 dish, H. Naughty, yet adventurous and fun!

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