An ode to a classic grilled cheese, these roasted tomato tartines are made with thick-cut sourdough smeared with punchy garlic butter and topped with melted Emmi Kaltbach Le Gruyere, jammy roasted tomatoes, and fresh herbs.
In a small saucepan, melt butter over medium heat. Stir in garlic, mustard powder, and 1/2 teaspoon sea salt. Cook 2 minutes, stirring until salt has dissolved. Spoon mixture into a small bowl and set in fridge to chill.
Arrange toast on prepared baking sheet. Spread 1 tablespoon garlic butter on top of each slice. Divide shredded Gruyere between slices. Slide into oven and bake 4 - 5 minutes, or until cheese is bubbling and melted.