I fell in love with tartines while in Paris last fall. It’s such a simple concept, yet allows for the ingredients to really shine. I typically choose 2-3 toppings for each tartine. This is a fantastic way to get creative (and a little Parisienne) in the kitchen!
Lightly toast and butter a few slices of freshly baked bread (you can also pick up a loaf at a local bakery if you prefer). I made my homemade rosemary sourdough. Add toppings as you fancy! Here are a few tips for each:
1. Fuji Apple + Blue Cheese + Lavender Honey
Simply layer the blue cheese, thinly sliced apple, and drizzle lavender honey on top. Garnish with a sprig of organic lavender if you wish!
2. Smashed Avocado + Roasted Pepitas
Smash 1/2 avocado for each tartine with a spritz of lemon juice and a pinch of salt. Layer atop the toast. To roast the pepitas, place in a small pan stove top. Toast for about 10 minutes over low-medium heat. Season with a touch of salt. Allow to cool slightly, then sprinkle atop the avocado layer.
3. Poached Egg + Pink Peppercorn + Goat Cheese with Rosemary
You can find peppercorn goat cheese at specialty markets and/or natural food stores. If not, you can buy plain chevre and season with crushed pink peppercorns. Layer atop the toast.
To poach an egg, bring a small pot of water to boil and add about 1 tablespoon of white wine vinegar. Crack an organic egg into a small bowl and gently place in the boiling water. Lower the heat to low and allow the egg to cook for about 5 minutes. Remove the egg using a slotted spoon and drain atop a paper towel. Place on top of the goat cheese layer and sprinkle with more crushed pink peppercorn. Garnish with a sprig of rosemary.
4. Almond Butter + Raspberry + Rose Salt
This tartine is super simple. Think of it as a glamorous, open-faced PB&J. Simply layer almond butter then fresh raspberries. Drizzle raspberry jam atop and sprinkle with rose salt.
Tartines pair perfectly with your favorite glass of wine such as a bright Champagne or light Sangiovese. These make a lovely mid-day snack or when served with a bright, winter salad, a wonderful lunch.
Images and recipe by Cassie Winslow
Feature image by Madison Holmlund