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Goat's cheese & roasted tomato tartine


  • Preheat oven to 170°-180°C fan forced (190°-200°C normal).
  • Whisk the oil and balsamic with the brown sugar, harissa and salt.
  • Core and halve the tomatoes. Then place them in a heavy-bottomed roasting tray, cut side up. Pour the oil mixture over the top and cook in the oven until they collapse, adding a little water to the pan if needed.
  • Mash the goat's cheese with the garlic, cream and 1 tbsp chopped parsley until well combined.
  • Toast or grill the bread and generously smear one side of the toast with the cheese mixture. Then top with the tomatoes and any cooking juices, and serve with a sprinkling of parsley.


  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 1 heaped tspn harissa
  • a pinch of sea salt
  • 4-8 medium vine-ripened tomatoes
  • 1 log fresh goat's cheese
  • 1 small garlic clove, crushed
  • 1 heaped tspn cream
  • 2-3 tbsp chopped fresh parsley
  • 4 slices sourdough bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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