Depending on the topping and the amount of it, tartines are either open-faced sandwiches or over-sized French versions of bruschetta.
We made two different lunch tartines today. Egg salad tartine with Farmers’ market eggs and radicchio from Living Lettuce Farms and a tomato and boursin tartine with Japanese Momotaro tomatoes and cucumbers from Yasutomi Farms.
A short list of our tartines:
Boursin, radish, chives
Prosciutto, herbed ricotta, avocado, crisp pear
Asparagus, smoked salmon, crème fraîche
Wild mushroom ragu, gruyere, fried shallots
Tartine Provençale: green olive tapenade, olive oil poached tuna, Spanish anchovies (boquerones)
Burrata, fennel, cucumbers, sweet peppers
Shrimp, broccoli rabe, romesco sauce
Ramp pesto, baby spinach, goat cheese, parmigiano reggiano, walnuts
Wild honey ricotta, fresh figs, marcona almonds
Goat cheese, fresh figs, aged balsamic, hazelnuts