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3 Ways to Make a French Tartine

By Becky Low
A crunchy, top heavy slice of bread makes for one delicious meal.

Becky Low shares how to make open faced sandwiches, French style.

Method:

Roasted Tomato Ricotta Tartine

Ingredients:

  • 2-4 fresh tomatoes
  • 2-3 tablespoons olive oil
  • 1-2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 4 slices (½-inch thick) rustic bread, or bread of choice
  • 1 cup whole milk Ricotta cheese

Method:

Preheat oven to 425 degrees. Thickly slice tomatoes and place in a single layer on baking sheet; drizzle with olive oil and balsamic vinegar (turn slices so both sides are oiled). Season to taste with salt and pepper. Roast until tomatoes begin to caramelize.

Lightly toast bread, spread each slice with about ¼-cup ricotta cheese, top with roasted tomatoes, drizzle lightly with olive oil, sprinkle with fresh cracked pepper and salt to taste. Garnish with fresh thyme leaves.

Wilted Spinach Gruyere Tartine

Ingredients:

  • 1-2 teaspoons olive oil
  • 1 clove minced garlic
  • 6 ounces fresh washed spinach
  • 4 slices (½-inch thick) rustic bread
  • 1-4 tablespoons coarse grind dijon mustard
  • Crisp fried bacon crumbled
  • 4 slices Gruyere cheese (about 4-6 ounces)

Method:

Heat skillet over medium heat, drizzle with olive oil. Add minced garlic and washed spinach. Stir until wilted and fragrant. Remove from heat and cool. Drain liquid.

Preheat oven to 450 degrees.

Lightly toast bread; spread with mustard to taste; top with wilted spinach; sprinkle with crumbled bacon; and top with slice of cheese. Place in hot oven until cheese begins to melt and brown (3-5 minutes)

Avocado Turkey Tartine

Ingredients:

  • 4 slices (½-inch thick) rustic bread
  • 1-2 ripe avocado (or about 1-cup guacamole)
  • 4 slices Provolone cheese
  • 4-6 ounces deli sliced roast turkey
  • Sprouts, optional
  • Chopped tomato, optional garnish
  • Cilantro or parsley, optional garnish

Method:

Lightly toast bread.

Coarsely mash avocado and spread over bread; top with cheese and sliced turkey. Garnish with slivers of radish, sprouts and chopped tomato.

NOTE:
Make quick guacamole by stirring ¼-cup salsa into mashed avocados.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org.

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