Jump to Recipe
July 21, 2014
I am inclined to say that the tartine (which could also easily be called hipster toast) is a perfect food. Each humble yet delicious piece of bread provides a blank canvas upon which you can live out your greatest mouth-watering fantasies.
What more could a girl want?
Tartines transition smoothly from breakfast to snack to brunch to lunch to dinner to dessert. Play with and serve them as you like. If you’re entertaining, there’s literally nothing easier to whip up as an appetizer.
This summer I’ve been particularly enamored with fruit and fresh herb combinations, served atop a creamy bed of chèvre, and finished with a bright olive oil, light drizzle of orange blossom honey, and rich sea salt.
Here are tartines two ways:
Ingredients
- crusty loaf of fresh bread I like a seeded or whole grain sourdough
- mild chèvre goat cheese
- fresh blueberries and figs washed, dried and sliced
- leaves fresh rosemary and thyme separated from branches and chopped
- honey for drizzling
- olive oil for drizzling
- sea salt for sprinkling I like Maldon flakes
Instructions
- Toast each piece of bread to desired warmth and toastiness, and shmear with a nice spread of goat’s cheese. Top with fruit, sprinkle with herbs, and drizzle with honey and olive oil. Sprinkle a little sea salt fairy dust.
- Enjoy!
