Trio of Savory Tartines
Servings: 6
Ingredients
Smoked Salmon Tartine
- 2 slices french bread
- 2 ounces smoked salmon
- 2 tbsp creme fraiche, divided
- ¼ cup thinly sliced cucumbers
- 2 tsp capers, drained
- fresh dill leaves
Egg Salad Tartine
- 2 slices french bread
- 3 hard boiled eggs
- 3 tbsp plain greek yogurt
- 1 tbsp mayonnaise
- ½ tbsp whole dijon mustard
- 3 tbsp cornichons, chopped
- 1 tbsp italian parsley, chopped
- 1 tsp sugar
- salt to taste
- ¼ cup arugula
- pickled red onions
- fresh ground pepper
Roasted Peppers and Blistered Cherry Tomato Tartine
- 2 slices french bread
- ½ cup cherry tomatoes
- 2 tsp olive oil
- ⅓ cup roasted peppers (red, yellow or orange), cut into strips
- 2 tbsp whipped ricotta, divided
- pinch of salt
- fresh basil leaves
Instructions
Smoked Salmon Tartine
- Toast bread slices in a toaster or cast iron skillet until golden brown.
- Spread 1 tablespoon crème fraîche onto each toast. Arrange sliced cumbers and smoked salmon on top. Finish with capers and fresh dill leaves.
Egg Salad Tartine
- In a bowl, mash hard boiled eggs with a fork. Add greek yogurt, mayonnaise, dijon mustard, sugar and salt. Mix until well combined. Stir in chopped cornichons and parsley.
- Add a layer of arugula onto the toasted bread. Spoon the egg salad over the arugula and top with pickled red onions and additional arugula. Finish with freshly ground black pepper.
Roasted Peppers and Blistered Cherry Tomato Tartine
- Heat small skillet over medium high heat and add olive oil. Add cherry tomatoes and cook for 2-3 minutes undisturbed.
- Stir the tomatoes and cook for additional 2-3 minutes. Remove from heat and let cool slightly.
- Spread whipped ricotta onto the toasted bread. Arrange roasted peppers and blistered tomatoes on top. Sprinkle with salt and finish with fresh basil leaves.