All over Paris, there are tartines on almost every menu – from little bistros, patisseries, and even some of the more elegant hotel bars. Some were very complex with layered ingredients, while others were as simple as homemade butter and luscious fig jam. A tartine is essentially an open face sandwich using hearty crusty bread like a French Boule. They can be served warm or room temperature, sweet or savory, and the possibilities of flavor combinations and layering are endless!
My Radish Tartine—inspired by a recent trip to Paris farmers markets—is a perfect combination of spicy radishes, fresh herbs, delicate butter, crunchy bread, and it finishes with a bright lemony freshness. This elegant yet rustic tartine is perfect for cocktail hour when cut into bite-sized pieces, and is fabulous with a glass of dry Champagne. If you add a simple pile of dressed greens and a cup of homemade soup, a tartine becomes a lighter lunch or even a casual dinner. While there are no official rules as to what a tartine can be topped with, my rule (and as the French!) is it must be made with fabulous bread and butter!
Ingredients (serves 4)
- Butter – 4 tablespoons, unsalted, at room temperature (European-style recommended)
- Chives – 1 tablespoon, fresh, finely chopped
- Dill – 1 tablespoon, fresh, finely minced
- Lemon Zest – ½ teaspoon
- Sea Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon, freshly cracked
- Honey – 2 teaspoons
- Radishes – 1 1/3 cups, diced ¼-inch
- French Boule – 4 large slices (you can also use Sourdough, Wheat, or Tuscan Pane)
- In a small bowl, add the butter, chives, dill, lemon zest, sea salt, black pepper, and honey. Mix together until fully incorporated. Set aside.
- Next, toast the bread slices in a toaster until lightly golden brown.
- While the toast is still warm, spread the butter mixture evenly onto each slice and arrange 1/3 cup of diced radish on top of each slice. Sprinkle with more sea salt and black pepper to taste.