Tartines
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Tartines
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Tartines are open-faced French sandwiches with endless possibilities! Here are mix-and-match topping ideas, along with my go-to combinations.
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Ingredients
- bread sourdough, country bread, rye, etc.
- Base layer butter, goat cheese, ricotta, hummus, etc.
- Spreads optional—jam, caramelized onions, mustard
- proteins optional—canned tuna, bacon, smoked salmon, etc.
- Fruits or vegetables
- melting cheese optional
- Finishing touches optional—flaky sea salt, balsamic glaze, olives, grated Parmesan, etc.
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Instructions
- Toast the bread in the oven for a big batch or in a toaster or toaster oven for a smaller batch of tartines.
- Spread the base layer onto the bread to create a barrier that keeps the toppings from making the bread soggy.
- Layer on the rest of the ingredients.
- Broil to melt the cheese if you’d like.
Notes
- TO STORE: Tartines are best served warm immediately upon assembly. Therefore, I do not recommend storing assembled tartines.
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