Tomato-Pesto Tartines with Sainte-Maure Caprifeuille

By Alexandra Shytsman at The New Baguette

Serves 2 as a snack

This pesto recipe makes more pesto than you’ll need for two tartines. Reserve the rest for tossing with pasta or roasted potatoes.

INGREDIENTS

For the pesto (you may also use stor-bought):

• 1 large (or 2 small) bunch basil, stemmed (about 2 ½ cups packed)
• 1/3 cup toasted walnut halves or pine nuts
• 1 garlic clove, roughly chopped
• 2 teaspoons freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste

For the Tartines:

• 2 slices miche bread
• 1 heirloom tomato, cut into thin rounds
• About ¼ log Sainte-Maure Caprifeuille, cut into thin rounds
• Freshly ground black pepper (optional)

DIRECTIONS

1. Preheat the oven to 375ºF.
2. Make the Pesto: In a food processor, combine the basil, walnuts, and garlic. Pulse until everything is broken down into small bits. With the motor running, stream in the lemon juice and olive oil and puree until smooth. Season with salt and pepper.
3. Spread about 2 tablespoons of the pesto on each bread slice and top with the tomatoes and cheese. Sprinkle with extra pepper, if using. Place the tartines on a baking sheet and bake until the tomatoes soften and the cheese is melted, 10 to 15 minutes. Serve immediately.