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