Basic Tartines

It is very tempting to throw in a lot of goodies, but as is often the case with cooking, more is not necessarily better, and too many flavors can cancel each
other out. The idea is to pick a central theme or focus for your tartine and try to find the minimum set of ingredients that expresses it fully.

The tartine can star:

–a nationality or ethnicity (Mediterranean, English, Italian, Greek, Jewish, Swedish…)
–an ingredient (vegetarian, chicken, duck, salmon, cheese…)
–a color (tartine verte, tartine rouge, tartine jaune, tartine violette…).

Other ingredients include:

good rustic bread ( the classic being “pain Poil?ne”, but you can use another type [olive bread, walnut bread, fig bread, focaccia…]if it works with the theme)

a spreadable ingredient (it could be butter, tapenade, a?oli, pesto, crushed garlic, sun-dried tomato paste, fresh goat cheese, cream cheese, yogurt, tarama, hummus, baba ganoush)

whatever other ingredients you want to use, cooked (vegetables, cheeses, meats, etc.)

green salad to have on the side


Slice bread. The thickness of the slices can vary, but 1 cm (a bit under 1/3 of an inch) is usually a good size. You can choose to toast the bread first, but you don’t have to. Doing so will result in a slightly drier bread and harder crust, but it will prevent the bread from getting soggy if the ingredients are very moist.

Line the slice with a layer of The idea is to create a base that preserves the moistness of the bread and holds the other ingredients in place.

The rest of the ingredients can then be laid on top in alternating patterns.

Bake the tartines on a cookie sheet in the oven, under the broiler, to warm up and melt the ingredients. But tartines can also be served cold, in which case you’d skip this step.

You can choose to serve each guest one or several tartines, depending on their appetite, and on the size of the slices and the amount of ingredients on each.

The classic accompaniment of tartines is a green salad, dressed with a vinaigrette that can even be in accordance to the theme. Most of the time, the salad

is served next to or under the tartine on the plate, but some restaurants insert the salad between the first layer of spread and the rest of the ingredients, which results in a nicely high tartine.

From Zucchini and Chocolate