France Non-GP 2020: Tartines
This weekend was completely devoid of motorsport… because F1 starts up again next weekend!
However, it still was a “would have been” race in France, so I made some quick French hors d'oeuvres and we enjoyed perfectly ripe garden tomatoes and in-season strawberries on yet another experimental sourdough loaf.
This is my favorite time of year, cool enough in the morning to bake, and warm enough the rest of the day for tomatoes to ripen! My husband keeps asking where the mozzarella tree is because otherwise, we have the perfect trifecta growing in our garden: lemon cucumber, tomatoes, and basil. It is basically all we want to eat from now until September.
Hope you had a great weekend and are excited about F1 coming back!
Served along with some herby olives, these were a perfect afternoon treat.
Cucumber & Tomato Tartine
Adapted from Dorie Greenspan’s Around My French Table
Serves 2
2 large slices country bread, or 6-8 slices baguette
¾-1 cup ricotta, cottage cheese, or fromage blanc
salt and freshly ground black pepper
1 medium seedless cucumber, partially peeled and diced
2 small tomatoes, or two small handfuls cherry tomatoes, diced
Chopped fresh chives
Herbs de Provence (dried) for sprinkling (optional)
Lightly grill or broil one side of the bread. Place toasted side up on a plate, spread with cheese and season with salt and pepper.
Toss the cucumber and tomato cubes with salt and pepper and spoon them over the tartine, allowing pieces to fall to the sides, as they will. Sprinkle with chives and Herbs de Provence, if using. Serve immediately.
Strawberry & Goat Cheese Tartine
Adapted from Dorie Greenspan’s Around My French Table
Serves 2
6 slices baguette, each about ⅓ inch thick, or 3 slices country bread sliced in half
About 1/3 cup soft, spreadable goat cheese
6-8 ripe strawberries, hulled and sliced
Coarsely ground black pepper
Balsamic vinegar
Lightly grill or broil one side of the bread. Let cool a bit so that the heat won't melt the cheese.
Spread the goat cheese over the bread, lay the sliced strawberries over the goat cheese to cover. Sprinkle with black pepper and finish with a couple of drops of balsamic vinegar. Serve immediately.