J was busy that week taking individual, class and graduation pictures in two different schools. On top of that, he has to choose photos and print them. So, he comes home after the sun sets. When I blog a recipe, I want to make sure that he's at home and the sun is still up. No, he doesn't take the pictures, I do. He just edits them for me. But the aroma of these jeweled tomatoes are irresistible. So, I eat them one at a time. They are so fragrant and sweet which reminds me of my stay in Vancouver. I've read that tomatoes are not supposed to be stored chilled or else, there will be a change of flavor and taste. So, from them on, I kept my tomatoes at room temperature. I noticed that they continue to ripen and that's what I want when I make roasted tomatoes for soup.
So the box of tomatoes, halfway eaten, are waiting in the other room, which is the coolest room in the house. It's not too hot too nor too cold. When J was finished with all his projects, I decided to make the Tartine on a Sunday afternoon while he and the baby are asleep.
Then I got some bread. Not just any commercial bread. It won't work. So, no to sliced white bread or even whole wheat bread because most of them are on the sweet side. A good sandwich is built with a good quality bread. This dish needs a sturdy loaf that when the juices is absorb by the bread, it will be moist, not soggy. So it has to be a good artisan bread that is made without preservatives. The Abaca Group of Companies just recently opened Abaca Baking Company and I am already content with the bread that they're offering. I got the Walnut and Fig bread because of the shape and cutting it on a bias makes it bigger and longer.
While the tomatoes are already sweet, grilling them until slightly charred and blistered makes it sweeter and tastier. The grilled tomatoes, when squish with a fork, creates a sauce along with the balsamic vinaigrette that I have on hand. And the bread soaks up the juices. When you eat them together either with a layer of ricotta cheese or avocado puree, there's an explosion of tomato nectar inside your mouth. Truly, the best ingredients served simply is a serendipitous moment not to be hurried.
There are many ways with this tomato tartine. You can use basil pesto instead of the ricotta or the avocado. Some goat's cheese would be nice. A drizzle of balsamic reduction and a touch of basil leaves or arugula makes it elegant. A poached egg on top makes it lush for breakfast or you can serve it with a simple salad to complete the dish. But I served it before the sun sets. J was full until dinner while I had yogurt and fruit before going to bed.
Here's the procedure to get you going but allow to change it according to your cravings. I made just enough for 2 people with 2 bread slices per person.
Tartine of Grilled Tomato Medley and Ricotta Cheese
1 loaf of artisan loaf bread
2 tbsp extra virgin olive oil
500 g tomato medley
1/2 cup ricotta cheese
1 avocado
1 lime
sea salt
2 pcs egg
4 tbsp Balsamic vinaigrette
To toast the bread, preheat the oven at 350 degree Fahrenheit or 180 degree Celsius. Cut the bread into 1/2-inch slices (I use 4 slices only) and place the pieces onto a parchment-lined baking tray. Brush lightly with olive oil. Bake, oil-side up, for 8 to 10 minutes or until slightly golden. Remove and set aside.
While the bread is toasting, preheat the grill pan. Toss the tomatoes with a touch of olive oil until just coated. When the grill is ready, place the tomatoes on the grill pan and grill until they slightly charred and blistered. Transfer to a bowl.
To make the avocado mash, scoop out the avocado flesh onto a bowl and season with a bit of lime juice and salt. Mash with a fork.
To serve the tartine, spread a generous amount of ricotta cheese and/or avocado mash onto the bread slices.Arrange the grilled tomatoes on top. Make sure to use the juice from the tomatoes. Drizzle with a bit of balsamic vinaigrette. Serve while the tomatoes are still warm.
To serve with egg, bring a pot of water to a boil. Lower the heat to poaching temperature. Add a tablespoon of white vinegar. Crack the egg on a bowl and slide it onto the poaching liquid. Poach the egg for about 4-5 minutes until the egg whites are set while the yolk is still runny. Remove the poached egg with a slotted spoon. Pat dry with kitchen towel underneath the spoon to remove the excess water. Place on top of the tomatoes. Then drizzle with the balsamic vinaigrette.