Tartines are appealing, easy, versatile, and lighter than normal sandwiches. They’re an ideal party appetizer but also a decent lunch or dinner.
You can top them with just about anything, but try to keep these a few rules in mind.
Use sturdy bread : Dense, nutty multi-grain or hearty slices are better. Click here for my No-Knead Rustic Bread Recipe
Toast the bread : Toasting gives the bread sturdy crunch so it won’t get soggy under the toppings.
Dress the bread: drizzle some olive oil on, add butter, mayo, jam, pesto, hummus, or whatever your favorite condiment may be. Finally, season the bread with salt and pepper (when going savory).
Stack smart: Small ingredients like capers or diced onion should go right against the bread—they’ll stick to the spread instead of falling off. When layering, alternate textured ingredients like lettuce with slippery ones like sliced tomatoes.
Trivia: Germans have large tartines with cheese and ham every night, not by chance their word for dinner is “Abendbrot“, literally evening bread.
Making the best tartines starts with the bread, here are some golden rules and some toppings suggestions.
- Ricotta Tartines
- ricotta or farmer's cheese -
- finely chopped scallion -
- salt, black pepper, sesame seeds, XV Olive Oil -
- Salmon Tartines
- smoked salmon slice -
- butter -
- lemon -
- dill -
- Prosciutto Tartines
- Prosciutto Parma or San Daniele -
- butter or cream cheese -
- Mortadella Tartines
- mortadella slice -
- small capers -
SALMON: Using multigrain bread with this tartine is a must. If you like you can spread first the slice with butter, then add salmon, a very thin quart of a lemon slice, and top with a bit of dill. Add salt and freshly ground black pepper to taste.
PROSCIUTTO: if using Prosciutto add a small butter rose, if using cooked ham (Prosciutto Cotto) you can use instead some mayo.
FARMER'S CHEESE OR RICOTTA: in a bowl mix cheese, salt, pepper, olive oil. Spread the batter on the tartine, add scallion and (black) sesame seeds.
MORTADELLA: fold a small slice of mortadella and top with a little capper. Italian mortadella is very tasty so no need to add anything really, but the caper look cute : )