18th Sep 2019
All over the French Riviera I saw variations on the idea of an open-faced sandwich, or tartine. The size of the bread slices varied, as well as the toppings. With a glass of rosé, to me, this is the perfect light meal.
Onion and Fig Tartines
½ large onion
1 tbsp butter
1 tbsp olive oil, plus more for drizzling
1 tbsp balsamic vinegar
4 slices crusty French bread
8 tbsp goat’s cheese
4 tbsp fig jam
1 tbsp pine nuts
salt and pepper, to taste
Very thinly slice the onion (use a mandoline if you have one).
Sauté the onion for 15 minutes on medium/low heat, stirring often with the butter, 1 tbsp olive oil and balsamic vinegar.
Toast the bread and top each slice (in this order) with 2 tbsp goat’s cheese, 1 tbsp fig jam and a spoonful of the onions, a pinch of pine nuts, a drizzle of olive oil, plus salt and pepper to taste.
Extracted from The Forest Feast Mediterranean by Erin Gleeson (Abrams, approx €30.50) © 2019 Erin Gleeson
You don’t have to love football to have been affected by the tragic scenes at the Finland Denmark game
There were heartbreaking scenes as footballer Christian Eriksen was given...
We are used to celebrities oversharing their lives. But sharing...
What’s seldom is truly wonderful, writes Amanda Cassidy Dublin Zoo...
A life of wearing the wrong underwear had Sophie White’s...
Kate Garraway’s devastating Covid story is a reminder of why...
The BRIT Awards took place over in London last night,...