Heriloom Tomato Tartine Recipe
fennel, gorgonzola créme, fig vinaigrette
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Ingredients
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Tartine Components
Method
Preparation Steps
- 1
Prepare the Bread
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 10 minutes or until golden and crisp.
- 2
Make the Gorgonzola Cream
In a mixing bowl, combine the crumbled gorgonzola cheese and cream cheese. Mix until smooth and creamy. Adjust seasoning with salt and black pepper to taste.
- 3
Sauté the Fennel
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced fennel and sauté for about 5-7 minutes until soft and slightly caramelized. Season with salt and black pepper.
- 4
Assemble the Tartine
Spread a generous layer of the gorgonzola cream on each toasted baguette slice. Top with sautéed fennel and then add slices of heirloom tomatoes.
- 5
Drizzle with Vinaigrette
Drizzle the fig vinaigrette over the assembled tartines and garnish with fresh basil leaves.