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.
