Love and Spices: Roasted
Cherry-Tomato Tartinade
A nostalgic savoury treat from my childhood
Recipe by Monique Singer
Previously published in WestmountMag.ca
Love and Spices, a beautifully illustrated English cookbook by Monique Singer, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.
From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.
Enjoy!
Roasted Cherry-Tomato Tartinade
Cherry tomatoes are generally available from late July to late September, the period that coincides with the ripening of field-grown tomatoes and their abundance on the market. Those grown in greenhouses are available year-round.
Preparation time: 35 min | Preheat oven: 400°F/200°C | Roasting time: 20 min | Yields: 4 to 6 servings
- 1 sourdough bread, campagne, about 8 thick slices
- 500 gr /1 lb cherry tomatoes, multi colour
- 200 gr / 8 oz / 1 cup French or Greek feta
- 200 gr / 8 oz / 1 cup Kalamata olives, pitted
- 1/2 preserved lemon, finely chopped
- 1/2 lemon, juiced
- 6 tbsp olive oil
- 2 tbsp fresh or dried thyme
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh green peppercorn of Madagascar
- 1 garlic clove, crushed
- 1/4 tsp sea salt
- Freshly ground white pepper
In a small bowl, combine 1 tablespoon thyme, green peppercorn, garlic, preserved lemon, pepper, and set aside.
Spread the cherry tomatoes on a cookie sheet lined with parchment paper.
Spread feta and olives on a separate cookie sheet lined with parchment paper.
Drizzle with 2 tbsp olive oil and lemon juice, season to taste.
Roast tomatoes until tender, 12 to 18 minutes, and sprinkle with sea salt.
Brown the feta for about 10 minutes.
Remove from oven and set aside.
Preheat oven to broil.
Place the slices of bread on an oven tray.
Drizzle with the remaining olive oil on both sides.
Grill, turning once only, then remove from oven.
Top with tomatoes, olives and feta.
Drizzle with preserved lemon mixture.
Garnish with thyme.
Images: Anne Fillion
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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn
