A Simple Summer Cheese Tartine
As we gear up for the Fourth of July weekend, I am writing up my final list of easy entertaining recipes. For the main courses, we’ll be grilling our favorites like chicken skewers and hot dogs. We might even grill up some vegetables. On the side, I plan to whip up a few of these easy and delicious caprese-style cheese tartines. I use delicious Arla Dofino Creamy Havarti cheese, slices of the fresh beefsteak tomatoes we’ve started finding in our local markets and basil snipped from the garden.
Not only does it come together in just a few minutes, it tastes amazing. The Havarti melts so beautifully and is the perfect backdrop for tomatoes and basil that are so sweet that they barely need any cooking. Ever since I started working with Arla Dofino, Havarti has become my melting cheese of choice. It is a little saltier and has a deeper flavor than mozzarella and is made naturally, which means it isn’t heavily processed like some cheeses. This weekend, I will also use it to top burgers and make lots of grilled cheeses for the kids.
(Disclosure: This post is sponsored by Arla Dofino cheese. The opinions and recipes here are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)
- Open Faced Caprese Tartine
- 2 cups halved cherry tomatoes
- 8 large basil leaves, torn
- 1 pinch kosher salt
- 1 tablespoon extra-virgin olive oil
- 4 large slices country bread
- 8 slices Arla Dofino havarti cheese
- 1. In a large bowl combine the tomatoes, basil, salt, and olive oil. Set aside.
- 2. Preheat the oven to 350 degrees F. Place the bread on a baking sheet and bake for about 10 minutes, or until just dried out but not browned.
- 3. Remove the bread from the oven and allow to cool for 3 minutes, or until comfortable to handle
- 4. Layer 2 slices of cheese on each slice of bread. Then top each slice of bread with even amounts of the tomato mixture. Return the baking sheet to the oven and bake for 5 to 8 minutes, or until the cheese is just melted, but not browned. Remove the bread from the oven and transfer it to plate. Serve when just cool enough to handle.