Tartines are open-faced sandwiches with different toppings. In France, they’re enjoyed morning, noon, and night, depending on what’s topping the toast.
Tartines can be savory, featuring avocado, smoked salmon, tuna tartar, or scrambled eggs. They can also be sweet, spread with honey, Nutella, or your favorite jam. They are most often made with sourdough or a French baguette. Some are served on fresh sliced bread, and others are prepared by toasting the bread first.
In this recipe, inspired by an amazing catering company, Heirloom LA, the bread is toasted, slightly cooled, spread with a creamy goat cheese blend, and crowned with a medley of sweet summer cherries, apricots, and peaches. Use a cherry pitter to easily remove the pits and stems.
The tangy goat cheese blend and sweet summer fruits result in a marvelous combination of flavors. Sometimes for this recipe, I will change up the bread and use a loaf of nut bread such as walnut or pecan to add another dimension of flavor and texture.
This couldn’t be easier to put together. Feel free to put your own signature of fruits or herbs on this recipe. You might be wondering when to serve this—it is equally yummy for breakfast, as a side to brunch, or as a sweet-savory dessert.
Summer Fruit Tartine
Serves 6
- 2 ripe apricots, pit removed and sliced
- 3/4 cup pitted cherries, halved
- 2 firm white or yellow peaches or nectarines, pitted and sliced
- 3/4 cup shredded fresh basil or mint leaves
- 1 1/2 tablespoons olive oil
- Juice of small lemon
- 1/4 cup fresh goat cheese, room temperature
- 1/4 cup crème fraîche
- Salt and ground black pepper
- 6 1-inch slices of your favorite bread (from a loaf about 3 inches wide and tall)
- Small basil or mint leaves, for garnish
In a medium bowl combine the apricots, cherries, and peaches. Add the shredded basil or mint, olive oil, and lemon juice. Mix to evenly coat the fruit. Let sit for 15 minutes or so to macerate.
In a small bowl combine the goat cheese, crème fraîche, and salt and pepper. With a wooden spoon, whip the ingredients until soft and fluffy.
Toast the bread slices until lightly browned. Let cool 10 minutes. Spread the cheese mixture among the pieces of toast equally and then spoon the macerated fruit over the bread. Garnish with basil or mint leaves if desired. (These can be prepared 30 minutes before serving.)
