This simple but delicious French take on the open-faced sandwich, or tartine, takes little time and effort but the rewards are so, so great.
All over the French Riviera, I saw different takes on the 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 (The Book Depository) © 2019 Erin Gleeson.