Pick a fruit, pick a cheese (yes, vegan cheese, too) any combination will be good, and you will have a perfect topping for a tartine.
My friend Carolyn and I treat each other throughout the year. I get eggs from her lovely flock of hens, and delivery day usually means the handing off of a good mystery, a pot of jam or honey, homemade limoncello, or maybe some zucchini from the garden. On a recent morning, the eggs came with a beautiful loaf of sourdough rye bread made from starter that I gave her a few years ago.
A perfect bread for toast
The bread was really delicious. In addition to the wheat and rye flour, she added sunflower and flax seeds and steel cut oats. The texture was wonderfully chewy and flavorful. I knew I needed that recipe! If you are interested, her instructions are here. Carolyn’s Seeded Sourdough Rye.
The last of the loaf asked to be made into toast, and with peaches coming into season, I thought a tartine with some Vermont cheddar would make a perfect lunch.
So many possibilities
A tartine is a little open face toasted sandwich, a humble French inspired dish that is at home as a light lunch or breakfast, or cut into small sections served as a party appetizer. You can top a tartine with many delicious ingredients. Ham and cheese is traditional, but you can take them in many directions. One of my favorites is simple sauteed wild mushrooms with a bit of thyme. Nothing better. We also like goat cheese and roasted red peppers with a honey drizzle, and a tomato and mozzarella salad atop a sturdy whole grain toast.
Pick a cheese, pick a fruit
The combination of fruits and cheese, even vegan cheese, make wonderful tartines. Some favorites: Gruyère and fresh figs, strawberries and ricotta, pears and blue cheese with pecans, and apple with smoked gouda or smoked vegan provolone, my favorite vegan cheese. My granddaughter’s favorite is cheddar and apples.
Sweet, sour, salty, and textured
While our peaches are not quite ready yet, we have Pennsylvania peaches which are sweet and juicy and delicious. I couldn’t wait for ours, and carried a bag of them home from the farm stand this weekend. A little cheddar, some pickled purple onion, and a drizzle of maple syrup all combined to make this a lovely tartine.
Lightly toast the bread first, put on your toppings, and pop them back under the broiler to finish melting and browning.
Peach and Cheddar Tartine on Sourdough Rye Bread
- Four slices of sourdough bread
- 4 ounces of Vermont cheddar or vegan cheddar, grated
- 1 large peach or two small
- Pickled purple onion
- Dark amber maple syrup
Place the bread on a baking sheet under the broiler for couple of minutes. You don’t want color yet, just a little toasting. Remove the pan from the oven.
Sprinkle the cheese over the toasts and return to the oven for a few minutes, or until the cheese is completely melted.
Add the peaches and return to the broiler. Keep your eye on them; you want the toasts to start browning on the edges and the peaches to get just a bit of color.
Remove from the oven and top with the pickled onion. Plate, grate some black pepper over all, and drizzle with about a half teaspoon of maple syrup over each, more if you like sweet.
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