Tomato and Fresh Cheese Tartines

142_3 Tomato and Cheese Tartines
  • Yield: 6 servings

In France I love to use Brousse, the simple fresh cheese made from the whey of goat’s milk, from goats that graze on the rocky, herb-covered hills above Marseille. But at home I always use the best, fresh-made ricotta I can find and no one knows the difference. — John Besh


1 loaf crusty bread, sliced
Olive oil
4cloves garlic, peeled
8ounces fresh ricotta
4 ripe tomatoes, different colors and sizes, sliced
Freshly ground black pepper
1/4cup Black Olive Tapenade
Small fresh mint, basil leaves, and chopped fresh chives, for garnish


  1. Preheat oven to 325F. Drizzle the bread slices with olive oil. Place on a baking dish and toast in the oven on both sides. Rub toast with the garlic cloves, then spread on the cheese.
  2. Layer the tomato slices on top of toast and sprinkle with a little salt and pepper. Drizzle with a generous amount of olive oil, top with spoonfuls of tapenade, and sprinkle basil leaves and chives on top.

Recipe from Cooking from the Heart: My Favorite Lessons Learned Along the Way by John Besh (Andrews McMeel Publishing)