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+ servings
Gruyere and Roasted Tomato Tartines with Garlic Butter
Prep Time
15 mins
Cook Time
50 mins
Total Time
55 mins

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.

Recipe Type: Dinner
Keyword: tartine
Makes: 4 servings
Author: Elizabeth Stark
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed, peeled, and minced
  • 1 teaspoon sea salt, divided
  • 1/4 teaspoon mustard powder
  • 2 pounds firm tomatoes, preferably a paste variety such as Roma, quartered or halved
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon freshly cracked white pepper, reduce amount by half if using black pepper
  • 4 slices thick-cut sourdough bread
  • 6 ounces Emmi Kaltbach Le Gruyere, shredded
  1. Preheat oven to 450 degrees F. Line a large baking sheet with parchment and set aside.
  2. 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.

  3. Use your fingertip to scoop seeds and juices from tomatoes. Arrange on prepared baking sheet. Drizzle with olive oil and balsamic. Sprinkle tomatoes with 1/2 teaspoon sea salt and 1/2 teaspoon white pepper.
  4. Roast tomatoes until edges have browned and tomatoes have released their juices, 30 - 40 minutes. Remove from oven and set aside. When tomatoes are cool enough to handle, set them on a platter or cutting board to cool. Line the baking sheet with a fresh sheet of parchment.
  5. Slide bread into the hot oven and toast 5 minutes.
  6. 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.

  7. Top each slice with 4 roasted tomatoes. Finish with minced herbs and a few twists white pepper. Serve immediately.