Tartines continue to intrigue me. I've been experimenting with them all summer and am looking forward to more. They are extremely easy, offer endless variation and can be quite elegant.
Simply put, tartines are open-faced sandwiches. This style of sandwich has a long history and a global presence. One piece of bread plus a topping or two and you're all set. The basic formula is:
[bread] + [spreadable topping] + [thinly sliced topping] + [chopped or shredded topping]
The approach goes something like this:
- Spread first topping on bread.
- Layer on next topping.
- Finish with final topping and season to taste.
My favorite combinations so far include:
- sourdough baguette topped with goat cheese, roasted fennel, and arugula in citrus vinaigrette
- whole wheat bread topped with goat cheese, arugula tossed in balsamic vinaigrette, and fresh strawberries
- Caprese Tartinas: thin baguette (sweet or sourdough) sliced cross-wised into disks, spread with pesto and topped with slice of tomato, slice of fresh mozzarella and a basil sprig
- Sweet baguette topped with cantaloupe slices and Prosciutto de Parma
- Sweet baguette topped with melted brie and Major Grey's Mango Chutney
If you're looking for additional information in this culinary neighborhood, I highly recommend Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile. This book contains amazing recipes and solid guidance on a wide variety of sandwich techniques, not just open-faced.
Strawberry, Arugula and Goat Cheese TartinesThis proved to be a really flavorful, yet light dish that would pair nicely with a blanc de blanc for an elegant brunch.
loaf whole wheat bread, thinly sliced (~1 cm)
4 oz fresh goat cheese, brought to spreadable temperature (room temp is fine)
1 pint fresh strawberries, trimmed and quartered
Lighty grill bread over open flame or toast under broiler. Spread goat cheese on the toasted bread. Toss arugula in vinaigrette and layer over goat cheese. Top with strawberries and serve.