Tartines

     

Living in Europe, I learned a lot…the bread is amazing, the cheese is unbelievable, and the combination of the two is perfection. One of my favorite restaurants was a simple café known as Le Pain Quotidien (The Daily Bread). Starting in Brussels and maintaining its classic, warm, crusty European tradition as it expanded, Le Pain Quotidien prides itself on this classic combination of bread and cheese atop the tartine. “Tartine” is a fancy name for an open-faced sandwich. Sweet or savory, plain or toasted, classic combos or modern twists, enjoy a tartine today (perhaps le tartine quotidien)!

Tartine Suggestions (seriously, try you’re favorite flavor combos)

Dried Fig, Honey, & Ricotta

Top crusty slices of sourdough-wheat bread (or any crusty bread) with fluffy ricotta (try the 51 Porter homemade option). Top with sliced dried fig (or try apricot), sprinkle with chopped fresh arugula (to cut the sweetness), and drizzle with honey!

Tomato, Caramelized Onion, & Ricotta (Or Goat Cheese)

Mix fluffy ricotta or goat cheese with a bit of crushed garlic and spread atop crusty bread. Mix crushed garlic with chopped tomatoes, chopped spinach, a splash of balsamic and olive oil, and salt and pepper. Spread atop the tartine. In a small sauté pan, heat a pat of butter and sauté sliced red onion for 4-5 minutes until caramelized. Place onions atop tomatoes and serve.

Candied Walnuts, Pears, & Goat Cheese

Top crusty slices of sourdough-wheat bread (or any crusty bread) with goat cheese (heat goat cheese to make spreadable). Top with sliced pair, arugula, candied walnuts, and drizzle with honey.

At Le Pain Quotidien. Bon Appetit!