RECIPE: Tartines For Breakfast, Lunch Or Dinner | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Tartines For Breakfast, Lunch Or Dinner | The Nibble Webzine Of Food Adventures
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RECIPE: Tartines For Breakfast, Lunch Or Dinner

Tomato Pesto Tartines
[1] Make tartines with lush summer tomatoes (recipes and photographs © Alexandra Shytsman courtesy Goat Cheeses Of France).

Sainte-Maure Caprifeuille Goat Cheese
[2] Sainte-Maure Caprifeuille goat cheese. Read more about it below.

Miche French Bread
[3] Miche, a term for a round country loaf (pain de campagne—photo © King Arthur Flour).


Yesterday we presented three goat cheese and wine pairings, an idea to celebrate Bastille Day, July 14th.

Here’s a recipe for tartines, the French term for open-face sandwiches, to continue the taste-fest.

This recipe serves:

  • One person for lunch (or two people with a large salad)
  • Two people as a first course for dinner
  • Two people as a snack with a glass of wine
    It was created by Alexandra Shytsman of The New Baguette, a healthy food blog that features vegan and vegetarian recipes for beginner cooks.

    Enjoy them with a glass of white wine. We prefer a crisp sauvignon blanc.

    Ingredients For The Pesto

    This pesto recipe makes more pesto than you’ll need for two tartines. Toss the rest with pasta or roasted potatoes, use it on other sandwiches, serve it with eggs—or make more tartines.

    You can purchase the pesto instead of making it.

  • 1 large bunch basil, stemmed (about 2 ½ cups packed)
  • 1/3 cup toasted walnut halves or pine nuts
  • 1 garlic clove, roughly chopped
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
    For the Tartines

    If you can’t find Sainte-Maure Caprifeuille, select another goat cheese log, preferably aged.

  • 2 slices miche* bread
  • 1 heirloom tomato, cut into thin rounds
  • About ¼ log Sainte-Maure Caprifeuille, cut into thin rounds
  • Optional: freshly ground black pepper, fresh herbs

    1. PREHEAT the oven to 375ºF.

    2. MAKE the pesto: In a food processor, combine the basil, walnuts and garlic. Pulse until everything is broken down into small bits. With the motor running, stream in the lemon juice and olive oil, and purée until smooth. Season with salt and pepper.

    3. SPREAD about 2 tablespoons of the pesto on each bread slice and top with the tomatoes and cheese. Sprinkle with extra pepper, if desired.


    4. PLACE the tartines on a baking sheet and bake until the tomatoes soften and the cheese is melted, 10 to 15 minutes. Serve immediately. If you have fresh herbs, snip some and sprinkle on the tartines when they come out of the oven.

    Sainte-Maure Caprifeuille is a raw milk, semi-soft goat’s milk cheese from Poitou-Charentes, a region in the midpoint of France’s Atlantic coast, now part of Nouvelle Aquitaine.

    It has a thin, wrinkled rind with superficial grey-white mould and soft paste (interior). The rind is edible and a favorite of connoisseurs.

    The goats graze on fragrant plants in the rolling hills. The vegetation contributes to the flavor of the milk.

    The name of the cheese is based on:

  • The ancient French word “maure,” which evolved to the modern word “noire,” black.
  • Sainte-Noire, a goddess responsible for the harvest. In the olden times, local cheesemakers believed that the cheese was ripening thanks to the goddess.
  • ________________

    *Miche is a French term for a large, round loaf of country bread, pain de campagne. It is pronounced MIH-shuh or mish. We particularly like this rustic, country-style with its crunchy crust (photo #3). If you can’t find a good country loaf, elect the best round loaf available. If you want to bake your own, here’s a recipe.


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