Come lunchtime, do as the French do and turn your everyday sandwich into a colorful tartine! These versatile open-faced sandwiches are all about the presentation, so you should feel free to get creative with the toppings. The key is a good piece of bread, a creamy spread, a protein of your choosing and then a flourish of fresh vegetables or herbs. They’re fun to make and even more fun to eat.
Colorful Tomato Tartines
Let those last-of-the-season tomatoes have the spotlight in these gorgeous tartines from My Delicious Blog. Use whatever tomatoes you have: heirloom, grape, cherry or others, and shoot for a variety of colors for the most vibrant presentation!
Spring Pea Toasts with Lemony Ricotta
In this Goodtaste original recipe, we use grilled country bread and creamy mild ricotta as the bed for a simply-dressed pea salad. If you have good fresh peas, you might not have to blanch them as instructed in this recipe. However, as peas get starchier later in the season, it helps to cook them briefly in boiling water for a softer bite and to intensify their color. Frozen peas also work nicely here!
Apricot-and-Ricotta Tartines
Sweet and savory, the delicate ricotta is the perfect base for the charred grilled apricots and juicy tomato on this tartine from Food & Wine magazine. Effortlessly tossed with Champagne vinegar, fresh tarragon and salt and pepper, this light open-faced sandwich is perfect as a passed app or easy meal.
Smoked Salmon Tartine
Give your basic bagel with lox an upgrade with this tartine from What’s Gaby Cooking. This brunch staple has a less bready base so you won’t get filled with carbs and load on more smoked salmon!
Egg Salad Tartines with Mixed Herbs
If egg salad sandwiches are your jam, this tartine was made for you! Bon Appétit magazine makes their egg salad without mayo so it’s not as rich and the fresh herbs add a pleasant punch to the usually heavy meal.
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