July 19, 2022

Tomato Fontina Tartines

Toasted baquettes slices topped with slices of fresh tomato and fontina cheese, melted and sprinkled with herbs de Provence

Tomato Fontina Tartines

Tartines in French and bruschettas in Italian are small thin slices of toasted bread.  They can be topped with just about anything and can be served as an appetizer or first course.  Tartines are ideal for using up leftovers to help you make an easy dinner. 



Slices of bread about a half-inch thick

Fresh tomatoes

Fresh Fontina cheese, not pre-sliced or pre-shredded.

A fresh clove of garlic

Dried herbs de Provence


Toast bread in the oven at 350 degrees for about 6 - 7 minutes until they are slightly browned.  

While the toasts are still warm, rub them with a clove of garlic ( peeled).  The garlic will melt into the toast.  

Place a slice of fresh tomato on the toast and top with fontina cheese 

Place the toasts back in the oven and bake at 350 until the cheese is melted and starts to bubble, about 10-12 minutes.  You can bake longer if you like until the cheese begins to brown or broil for 2-3 minutes to brown the cheese. 

Sprinkle herbs de Provence on top and serve.  


Tip- ask to have your baguette sliced at the bakery counter and store the sliced bread in the freezer. The bread can go into the oven to toast when it is frozen. 

When you need a quick and easy dinner, you can serve these tartines as a main dish and add a salad to start or other first course and some fruit for dessert. Et voila! Dinner is done. 


Many of the recipes I share have guidelines rather than exact measurements, since I often cook "au pif" as we say in France, meaning by feel.  It is possible to pull together great meals quickly without relying on recipes when you cook by feel, or Kitchen Intuition as I call it.  You can write to me anytime if you have questions.

Copyright 2019, Return to the Table by Caterina De Falco, All Rights Reserved

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