Tomato, goat's cheese and poppyseed tartines

Name: Tomato, goat's cheese and poppyseed tartines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 250g vine-ripened cherry tomatoes, divided into 4 bunches; 2 garlic cloves; 1 teaspoon chopped tarragon leaves, plus extra leaves to serve; 1 teaspoon brown sugar; 1 tablespoon balsamic vinegar; 1/4 cup (60ml) olive oil, plus extra to brush; 120g soft goat's cheese; 1 tablespoon milk; 1 tablespoon poppyseeds; 4 slices sourdough

2 ratings

15m

30m

Tomato, goat's cheese and poppyseed tartines

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Valli Little brings colour to the dining table with these vibrant tomato, goat's cheese and poppy seed tartines.

250g vine-ripened cherry tomatoes, divided into 4 bunches
2 garlic cloves
1 teaspoon chopped tarragon leaves, plus extra leaves to serve
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
1/4 cup (60ml) olive oil, plus extra to brush
120g soft goat's cheese
1 tablespoon milk
1 tablespoon poppyseeds
4 slices sourdough

Method

1.

Preheat oven to 160°C. Place tomatoes on a baking tray. Slice 1 garlic clove and place in a bowl with the tarragon, sugar, vinegar and oil, then whisk to combine. Season, then drizzle over the tomatoes. Roast for 30 minutes or until the tomatoes are soft and starting to split.
2.

Meanwhile, place the goat's cheese, milk and poppyseeds in a bowl, season well and stir to combine. Set aside.
3.

Preheat a barbecue or chargrill pan over high heat. Brush bread with oil, then grill for 1-2 minutes each side until charred. Halve remaining garlic clove, then rub bread with the cut side of the garlic. Spread bread with goat’s cheese mixture and top with tomatoes. Drizzle over roasting juices and garnish with extra tarragon leaves.