Tartine

A Trio of Tartine~

Tartine are french open faced sandwiches. Growing up in the Midwest, an evening supper would often be comprised of sandwiches and light fare. We are just crazy for these petite sandwiches. We made 3 flavors, 1-garden tomato, Kalamata olive, Boursin, basil leaves on rustic french grilled mini-baguette. 2-garlic aioli, Boursin, apricot-onion jam, smoked turkey breast, arugula, baby lettuce on rustic, grilled french mini-baguette. 3- Mediterranean garlic aioli, Boursin, baby lettuce, garden tomatoes, garden baby bell pepper, olives, and a sprinkling of dried oregano and splash of olive oil on a mini French grilled baguette.

All sandwiches were made with imported French bread from France. I found these mini baguettes in the wine section of my local Trader Joe's. They were displayed in their own little freezer. The label states "Trader Jacques" 6 mini baguettes, imported from France. They are frozen and par-baked. I sliced them in half. Lightly spread the cut side with extra virgin olive oil and place them cut side down on a hot barbecue grill. This will go quickly! Have some tongs handy to turn them over and lightly grill the other side to crisp it slightly. Set the grilled bread aside and prep your toppings.

1. Garden Tomato Tartine

Ingredients

4 half slices grilled French baguettes

6 basil leaves, cut in half

Boursin Cheese (I buy mine at Trader Joe's) It is a French Herb and Spice Creamy Cheese Spread

8 Kalamata Olives, cut into slivers

Generous handful of baby arugula or baby lettuce.

extra virgin olive oil

Balsamic glaze, optional

2 tablespoons garlic aioli (take 1 whole head of garlic, slice off the veriest top of the garlic, sit it on top of a piece of foil large enough to wrap around the garlic completely to seal it~drizzle the top of the garlic with olive oil and season with salt and pepper~seal and bake for about 1 hour~ remove from the oven and when cool, pinch 4 cloves of roasted garlic into 1/3 cup mayo. Blend well. Use the remainder garlic in other recipes. Roasted garlic may be frozen.)

To assemble:

Spread a teaspoon of garlic aioli on 4 halved, grilled baguettes. Top with Boursin cheese. Add the basil leaves, add sliced tomatoes, cut in 1/2 as pictured. Sprinkle with lettuces, a splash of extra virgin olive oil, dash of balsamic glaze, and sprinkle with slivers of Kalamata Olives.

2. Turkey with apricot-onion jam Tartine

Ingredients

4 Half slices French grilled baguettes

2 teaspoons roasted garlic aioli

Boursin Cheese

sliced smoked turkey

1 generous handful baby lettuces

splash extra virgin olive oil

4 tablespoons apricot-onion jam (you will need apricot, fig or peach jam and 1 medium onion)

To assemble:

To make the apricot~onion jam, peel, cut in half through the root end, and thinly slice 1 medium onion. Add a splash of extra virgin olive oil to a hot (on medium high) saute pan and add the sliced onions. Sprinkle 1 teaspoon granulated sugar over the onions and cook until the onions caramelize. If oil is absorbed, add 1-2 teaspoons of water or in my case I used aged Port. The onions are done when they have a jammy look. Remove from heat and add 1/2 cup apricot, fig or peach jam. Warm the jam and add a teaspoon of water if it looks too thick. Now you are ready to put this wonderful sandwich together.

Spread 4 slices of grilled French baguette with garlic aioli. Spread with Boursin cheese. Spread the onion apricot jam over the cheese being careful not to press it into the cheese or it will be messy. Layer the thinly sliced smoked turkey over the jam and add greens, a drizzle of extra virgin olive oil and serve.

3. Mediterranean Tartine

4 grilled halves French Baguette

Garlic Aioli

Boursin cheese

Thin shavings of Smoked Gouda

Baby greens

fine julienne of bell pepper

fine julienne of Roma tomato

Sliced olives

light crumble of dried Oregano

splash extra virgin olive oil

splash balsamic glaze

To Assemble:

Spread the grilled baguette halves with garlic aioli, then Boursin cheese. Add a few slivers of Smoked Gouda, top with baby greens, julienne of bell pepper, Roma Tomatoes, and olives. Drizzle with a splash of extra virgin olive oil and balsamic glaze and a light crumble of Oregano.

The combinations are endless. These are mini meals that satisfy the eye as well as the palate. It's no wonder Parisian's enjoy tartines so much!