INGREDIENTS

• 1/2 pound cherry tomatoes
• 1 tablespoon olive oil
• Sea salt
• 2 Crottins de Chèvre (about 5 ounces total)
• 2 large or 4 smaller slices of good pain au levain, such as Poilâne
• Globe basil or thyme leaves
• Freshly cracked black pepper
• A drizzle of honey, preferably thyme flower!

PROCEDURE

Preheat the broiler with the oven rack in the top third of the oven.  Toss the cherry tomatoes with the olive oil and a good pinch of salt, and spread onto a parchment-lined baking sheet.  Broil for 5 to 10 minutes, until they have just begun to soften and char and burse.  Pour the tomatoes and their juice into a bowl, and set aside. Slice each crottin into 4 discs, and arrange them on the bread.  Place the bread on a rack inside a rimmed baking sheet, and broil just until the corners of the breads toasts and the cheese softens: 2 minutes.  Place the tartines on a plate, and top with the roasted tomatoes and their juice, salt, pepper, leaves of fresh basil and / or thyme, and a very light drizzle of honey.  Devour immediately.print this recipe