To some, tartine is a synonym for an open-face sandwich. But this dish has much more than just that meaning! It serves as a reminder of how to grill was first used and what it can do to elevate toast into an art form with its superior texture and taste when compared against other types like a popover or French bread which are typically cooked on baking sheets at low heat in order obtain crispiness without burning them fully before serving time runs out – all while still being soft inside so you don’t get any toothpicks stuck between your teeth after eating one whole slice.
Tartines and Company
The list of things to eat before you die is a long one, but if there were ever an appetizer worth making then it would have been these tartines. These grilled bread serve as reminders that fire was the first bacon cooker and can in itself into something much more than just toast.
Equipment
- Grill/Gear: The best way to cook this delicious treat is on the grill. You can enjoy it over charcoal, wood, or gas and there’s no need for any special gear.
- Shop: The quality of your tartine is in the bread. Start with an artisanal-style loaf from a craft bakery — a soft, fresh-baked product that's perfect for pairing and slicing into bite-size pieces – you'll be hard-pressed to find a better-tasting breakfast or brunch item.
Goat Cheese, Thyme, and Honey Tartines
The great outdoors is where you'll find the best sandwich in this world. Grilled baguette slices are topped off with tangy goat cheese and fragrant fresh thyme for an unforgettable taste experience that's sure to leave your mouth watering no matter how many times have had one before.
Ingredients
- Vegetable oil for oiling the grill grate
- 1 French baguette, cut in half lengthwise through the side, each half cut into 5-inch-long sections
- 8 ounces of your favorite soft goat cheese, cut into ¼-inch-thick slices
- 4 sprigs fresh thyme
- Freshly ground black pepper
- Best-quality extra virgin olive oil
- Honey (warm the jar in a bowl of hot water so it drizzles easily)
Instructions
- The grill is set to medium-high. You need a fire-free area in case the bread starts burning, but you don't want it too close or directly over your barbecue as this will cause flare-ups which can hurt both animals and humans.
- Clean the grill grate and oil it well. Place bread slices on top running diagonally towards bars of the grate, turning them over once they are browned-side down 1 to 2 minutes per side for medium doneness (cut into smaller pieces if needed).
- When you’re through toasting the bread, place it on a wire rack or clean dishtowel so that whichever side faces up stays dry. Then shingle some goat cheese onto each slice before sprinkling with thyme leaves and pepper-just enough for flavor but not too much salt.
Avocado Chile Tartines
If you’re looking for a power breakfast that will get your day started off on the right foot, look no further than this delicious avocado tartine. Some people fire up their tarts with chili powder or cayenne pepper but I prefer fresh serrano chiles.
Ingredients
- 1-2 serrano or jalapeño peppers, or to taste
- 2 ripe avocados
- vegetable oil for oiling the grill grate
- 4 slices of your favorite artisanal bread (each slice should be 6 to 8 inches long, 4 inches wide, and ¾ inch thick—cut the loaf on the diagonal to obtain large slices)
- extra virgin olive oil
- maldon salt or coarse salt (sea or kosher) and freshly ground black pepper
- ¼ cup coarsely chopped fresh cilantro
- 1 lime, cut into wedges for serving
Instructions
- The grill is preheated to medium-high. Move the bread carefully off of any surfaces that might burn it, then place it directly on top of your hot surface.
- To make the most of your serranos, cut them crosswise into paper-thin slices. This will give you milder tartines with less spice for those who don’t like things too hot.
- Meanwhile, cut the avocados into ½-inch wide slices. Squeeze fresh lime juice over them to keep from browning and store in an airtight container for up 1 week ahead of time if you’re preparing this recipe beforehand or 10 minutes if doing so right off the appliance after cooking through.
- Lightly brush or scrape the grill grate clean and oil it well. Grill the bread slices as described in Step 2 on page face for a crisp exterior with a chewy interior, plus no need to press down hard when turning them.
- Put the toasted bread slices on a wire rack or clean dish towel. Shingle avocado over it and dot with serrano slices, then drizzle lightly olive oil before sprinkling salt pepper & cilantro onto the top of everything. Squeeze lime juice into each serving bowl so that your guests can add as much kick they want from their limes without being too spicy for those who don't like heat.
Tomato Feta Tartines
The tartine with piquant Greek flavors is a perfect breakfast or lunch. The heirloom tomatoes are key to obtaining the best results, so make sure they have never been seen inside of the refrigerator.
Ingredients
- vegetable oil for oiling the grill grate
- 4 slices Greek or other sesame seed-dotted bread or semolina bread (each slice should be 6 to 8 inches long, 4 inches wide, and ¾ inch thick—cut the loaf on the diagonal to obtain large slices)
- 2 luscious red ripe tomatoes, thinly sliced
- coarse salt (sea or kosher) and freshly ground black pepper
- 2 ounces feta cheese, drained
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- best-quality extra virgin olive oil, preferably Greek
Instructions
- The grill is ready for direct grilling and should be set to medium-high. Make sure there's a fire-free safety zone in case the bread starts burning up.
- To avoid flare-ups, brush or scrape the grill grate clean and oil it well before you start cooking. Place bread slices on hot grates so they can quickly toast up in their own fat.
- Once the bread has been toasted, place it on a wire rack or clean dishtowel so that the bottom sides are exposed. Toast remaining slices of tomato and then add salt pepper along with any other spices desired before toppings such as feta cheese crumbles followed by oregano leaves finally drizzling olive oil over everything just before serving.
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