Sun-Dried Tomato & Basil Tartines
These toasts were served to us as a mise en bouche at the restaurant Maggiano 52 in Torino, Italy. They’re a great example of how a few simple ingredients can come together in something elegant and satisfying. It’s the kind of dish you can pull off with what you already have on hand — perfect as an aperitif, a light first course, or part of a tapas-style spread when you’re putting together an easy meal (or even cleaning out the fridge).
PrintSun-Dried Tomato & Basil Tartines
Ingredients
Thin slices of bread
Olive oil
Soft cheese (such as goat cheese, Boursin, ricotta)
Sun-dried tomatoes (in oil works best)
Capers
Small or sliced olives
Fresh herbs (parsley, basil, or chives)
Sea salt & pepper
Or mix and match based on what you have.
Instructions
Toast thin slices of bread and cut into bite-size squares or toast points. If you like, brush them with olive oil or rub with a clove of garlic while still warm, like in making bruschetta.
Add a small dab of cheese to each toast. A seasoned cheese like Boursin is already creamy and flavorful. If using a plain or firmer cheese, you can whisk it to make it lighter and mix in herbs, garlic, or salt and pepper.
Top each piece with a strip of sun-dried tomato, then add a caper or slice of olive.
Finish with a small leaf of basil, parsley, or any herb you like. For an extra touch, drizzle a little of the sun-dried tomato oil or olive oil over the top and finish with sea salt and freshly ground pepper.
More Variations
- Add a touch of honey for sweetness
- Mix lemon zest into the cheese to brighten the flavor
