There are few dishes more iconically French than the tartine. Think of a tartine as the chic, Parisian older sister of the open-faced sandwich. Simple and easy to make, tartines are a delicious combination of a few really good ingredients. My Parmesan & Arugula Tartine starts with a good crusty country bread that can be found in any bakery or grocery store. Start by toasting a thin slice of bread in a toaster until it is crisp and golden. Let it cool for a minute then schmear a little of my Vert Vinaigrette on top, add shavings of spicy Parmigiano-Reggiano, a few leaves of crisp arugula and finish with some fleur de sel and black pepper, et voilà! I like to serve this as chic little lunch or cut into pieces for an hors d’oeuvre (both with a glass of white wine!). However you serve this, make sure it is often!
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When I am hosting a party, I am always looking for impressive yet easy things to serve my guests. I love when a recipe calls for both salty and sweet ingredients, like my Dark Chocolate & Salted Caramel Tartine! The salty butter and salty caramel, bold flavor of the chocolate, and crunchy cashews are the perfect combination to satisfy even the pickiest of palates!
Serve this tartine as part of a cocktail soirée, cut in bite-sized pieces, or as a dessert. Plan for one tartine per person. Or just make one for yourself and enjoy it with a glass of red wine or champagne – c’est parfait!
A tartine is a French open-faced sandwich, like the Italian version of a bruschetta, that can be topped with anything truly fabulous and flavorful. Creating a tartine can be as easy as going through your pantry and refrigerator and choosing ingredients that will pair well and compliment one another. The most important ingredient is the bread! Try to choose a bread that is hearty, crusty, and full of flavor like a Tuscan Pane – my favorite bread for a tartine – keep the plain white bread for homemade breadcrumbs!
Dark Chocolate & Salted Caramel Tartine
Ingredients (serves 1)
French Boule – 1 large slice, lightly toasted and fully cooled (you can also use Sourdough, Wheat, or Tuscan Pane)
Salted Butter – 1 tablespoon, at room temperature
Dark Chocolate – 1 tablespoon, 72% cacao, shaved
Roasted Cashews – 1 tablespoon, unsalted, rough chopped
Fleur de Sel Caramel – 2 teaspoons, at room temperature, favorite store-bought brand
Spread the butter evenly onto one side of the cooled, toasted bread.
Sprinkle the shaved chocolate and cashews evenly onto the buttered side of the bread, and then drizzle with caramel.
Lastly, cut into desired sized pieces and serve.
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.