Tartine toast with tomatoes, pine nuts and pecorino
4 servings
30 minutes
Brand chef Mikhail Mikhailov shared with us a recipe from the Bulgakov bar menu.
1
Divide the tomatoes into two equal parts.
2
Cut part of the tomatoes (250 grams) into wedges 2–3 cm thick.
- Tomatoes: 500 g
3
Salt, pepper, add a pinch of thyme and basil.
- Salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
- Basil: to taste
4
Place in a preheated oven at 90 degrees for 3 hours.
5
Peel the other part of the tomatoes (250 grams) from the skin and seeds. Cut into small cubes with a side of 0.5 cm.
- Tomatoes: 500 g
6
Mix two types of tomatoes with roasted pine nuts and diced raisins.
- Pine nuts: 15 g
- Raisins: 20 g
7
Drizzle with olive oil, season with Svan salt or any spiced salt.
- Olive oil: 10 ml
- Svan salt: to taste
8
Grill or dry fry the pieces of tartine.
- Tartine (open-faced sandwich): 4 pieces
9
Spread cream cheese or farmer's sour cream on bread.
- Cream cheese (curd cheese spread): 160 g
10
Place the mixture of tomatoes, nuts, and raisins on top and drizzle with olive oil.
- Tomatoes: 500 g
- Pine nuts: 15 g
- Raisins: 20 g
- Olive oil: 10 ml
11
Chop the greens and sprinkle on top.
- Dill: 5 g
12
For convenience, cut the bruschetta in half.
13
Grate the cheese.
- Pecorino Romano cheese: 25 g
14
Available in warm form.