Growing up in a French family, I ate a lot of tartines. Basically, tartines are kind of like open-faced sandwiches. And they are glorious. They’re often more balanced than sandwiches because they use less bread, and you generally feel more sophisticated when you eat them. They can be eaten for breakfast, lunch, a snack or dinner; they’re ridiculously easy to make; they can be simple or fancy; and they can be salty or sweet. In case it’s not obvious, they can be anything you want. Here are few of my favorite combinations.
Note: PLEASE USE GOOD BREAD. Seriously, the bread makes the tartine. I like a good French sourdough, also known as “pain de campagne.” No Wonderbread.
1. Nutella and strawberries.
2. Scrambled eggs, asparagus and parmesan. This one is particularly appropriate now because asparagus is in season.
3. Crème fraiche, smoked salmon, capers and shaved red onion.
4. Mashed avocado, salt and lemon.
5. Roasted chicken, mayonnaise, artichoke hearts and arugula.
6. Fig, ricotta and honey.
7. French ham, mustard and cornichons.
8. Tomato, mozzarella, basil and olive oil.
So ditch the sandwich and add some class with a French tartine.