Tartines

Is a French term used to describe any open faced sandwich usually served with toasted rustic bread (Sourdough, Country bread, Baguette, Ciabatta, Whole grain) and can be topped with anything from butter, mayonnaise and jams to any spreadable cheese and ham.

Suggestions toppings

Eggs

Smoke salmon

Prosciutto

Cherry tomatoes

Blue cheese

Roasted bell peppers

Hummus

Avocado slices

Roast beef

Capers

Saute onions with balsamic vinegar

Basil

Arugula

Roasted zucchini

Guacamole

→Many Cafes in France use the country bread made by the Poilane bakery in Paris which is available on the Web at www.poilane.com

Names in other countries

In Italy → Crostini

In Spain → Tostada

In Scandinavia → Smorrebrod

½ red bell pepper

½ zucchini

2 tomatoes

6 slices white cheese for frying

1 tbs oil

1 garlic clove, chopped

Pinch salt

Black pepper to taste

Olive oil for drizzle (optional)

2 Italian bread slices

1. Cut vegetables in julienne. Slice the cheese (½ inch thick). Set aside.

2. In a saute pan over medium heat, add the oil and heat. Add the vegetables, pinch of salt and garlic; cook and stir for 3 minutes

4. Arrange the bread on a baking sheet drizzle or brush with olive oil for one side (optional) and place in the oven to toast for 2-3 minutes.

5. Top each toast with cheese and the vegetables. Sprinkle black pepper. Cut the tartine in 4 pieces and serve