Tres Chic Tartines

Ever heard the saying, “eat like the French do”? There’s a logical reason behind that and I wholeheartedly believe that Parisians have the secret to healthy eating. How else are they able to appear so thin and fabulous?! French cuisine seems to be all about enjoying an ‘experience’ during mealtime, which is why lunch is the biggest meal consumed during the day. There’s a lot of emphasis on freshΒ andΒ healthyΒ ingredients. Fruits and vegetables are purchased at outdoor farmers markets, meats from the local butcher, and breads from a boulangerie. What better way to enjoy a baguette than with tasty toppings in a tartine!

A tartine is defined as an open-faced sandwich with a rich and fancy spread. Toppings can range from whatever your heart’s desire- sweet, savory, pickled, tangy, or decadent. There are no rules except for the single use of bread and topping choices are endless. The popular French snack (which would also serve well as a meal depending on how hearty your toppings are) has been the focus of many cafes all over the US as well as France. But they’re so easy to assemble, there’s no excuse not to make them at home. I’ve complied just a few recipes to get you started, however feel free to be creative and discover your own flavor combinations to complement your own tartine creation.

Spring Vegetable Tartine

  • small asparagus spears (cut)
  • sliced radishes
  • sliced fennel
  • frozen peas (handful)
  • cherry tomatoes (halved)
  • arugula or wild rocket
  • parmesan cheese (shaved)
  • fresh cracked pepper
  • cream cheese
  • multigrain bread

Steam the asparagus and peas in hot water for 3 minutes and immediately drain. Add vegetables to ice bath to stop the cooking process and retain the their bright green color. Smear cream cheese to bread. Add chopped cooked and raw veggies, parmesan cheese, greens, and finish with a few dashes of freshly cracked pepper.

tartines

BLT Tartine

  • maplewood smoked bacon (cooked and drained)
  • shredded mozzarella cheese
  • beefsteak tomatoes (sliced)
  • fried egg
  • basil pesto
  • micro greens
  • sourdough bread

Spread a slice of bread with pesto. In this order: add the bacon, tomato, egg, and cheese. Top with micro greens.

Smoked Salmon Tartine

  • pumpernickel bread
  • 1/3 cup cream cheese
  • 1/3 cup creme fraiche
  • smoked salmon (thinly sliced)
  • chopped chives (handful)
  • lemon zest (finely grated)
  • red onion (diced)
  • capers (drained)
  • 1 tbsp lemon juice

Lightly toast the bread. In a bowl, combine cream cheese, creme fraiche and chives. Spread mixture on toasts. Top with smoked salmon, red onion, and capers. Drizzle with lemon juice and garnish with lemon zest.

Pear, Walnut, and Ricotta with Honey Tartine

  • 1/4 cup ricotta cheese
  • french baguette (toasted)
  • thinly sliced pear
  • walnut pieces
  • sea salt
  • cracked pepper
  • honey

Spread ricotta on toasted baguette. Add pear and walnut. Sprinkle with salt and pepper. Drizzle with honey.

Strawberry and Goat Cheese Tartine

  • french baguette
  • sliced strawberries
  • goat cheese spread
  • fresh cracked pepper
  • balsamic vinegar (optional)

Spread goat cheese on lightly toasted baguette. Add sliced strawberries and cracked black pepper. Optional: drizzle with balsamic vinegar.

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