Tartines (open-faced sandwiches)

A tartine is an open-faced sandwich, that is popular in France and throughout Europe. They can be served as breakfast, snack or supper, and come in a variety of toppings and flavor combinations.

I was first introduced to tartines back in 2009 when a Le Pain Quotidien opened up in my hometown (I know what you are thinking… basic) and since then, I have loved coming up with different versions of this dish.

After reading Ann Mah’s bestselling novel, The Lost Vintage, which takes place in a vineyard in Burgundy, France, I thought it was a PERFECT time to share how I like to make tartines! Using ingredient inspiration from the book, these three different tartines will satisfy any palate. I recommend enjoying each with a fresh, cold glass of citron press√© (lemonade) and a copy of Ann Mah’s transporting novel, The Lost Vintage.

For each of the tartines below, you will need to start by getting your bread to toasted perfection. To do this, start by preheating your oven to 350 degrees. Slice your bread or baguette so that it is about 3/4 inch thick, and spread a touch of softened butter on one side. Bake for 10-15 minutes or until golden brown.

Grape, Ricotta & Thyme


  • Ricotta
  • Red grapes, sliced
  • Fresh thyme
  • Balsamic glaze

On the toast, start by spreading the ricotta, then sprinkle on the grapes. Drizzle the balsamic glaze and top with fresh thyme

Butter & Dark Chocolate


  • 1/2 tbs salted butter
  • 2 squares of dark chocolate, chopped

This tartan is very simple; Spread an additional 1/2 tbs of butter to the baguette before toasting; As soon as you remove the toast from the oven, top with chocolate shavings. Allow to sit for 5 minutes so that the chocolate can melt

Boursin, Cucumber & Arugula


  • Boursin cheese
  • Cucumber, thinly sliced
  • Arugula
  • Black pepper

Spread the boursin cheese on the toast; Top with the cucumber, then arugula, and black pepper

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