Open Faced Sandwich on French Bruschetta


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

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