Roasted Pepper Tartine

The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros. Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine features garlicky roasted pepper strips (fresh or from a jar), a dab of sundried tomato purée (sliced fresh tomatoes in summer) and black olives. A thick slice of goat cheese makes a perfect pairing, or use Camembert if you prefer. Make a green salad to serve alongside for a quick light meal, or you may cut the tartine into small wedges to serve with drinks.

Ingredients

• 2 roasted red or yellow bell peppers (good-quality jarred peppers are fine)
• Salt and pepper
• 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
• 4 tablespoons sun-dried tomato purée (optional)
• 12 black olives, pitted
• 4 ounces firm fresh goat cheese log or 4 ounces Camembert

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    260 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 10 grams protein; 13 milligrams cholesterol; 383 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add marjoram, garlic and olive oil and stir to coat.
2. Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using. Divide peppers among the 4 toasts and spread out to cover. Tuck the olives here and there.
3. Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.

20 minutes