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Lynne's Belgian Tartine
May 26, 2007
Makes one lunch serving and multiplies easily
If I could take you to one of my favorite Brussels pubs, this is the typical local lunch we'd have along with a cool glass of Belgian white or wheat beer (see Stephen Beaumont's picks on the Web site). A tartine is an open-faced sandwich, usually made with coarse country bread spread with fresh cheese and topped with fresh vegetables or herbs.
To get it to taste like it does in Brussels, use grainy, sturdy country-style bread. When buying the cheese, sample for a clean, creamy-yet-tangy fromage frais (French for fresh cheese). Here's how to make a tartine:
- 1 large slice whole-grain country bread, cut about 1/2-inch thick
- About 2 ounces Fromage Frais
- 3 thin-sliced radishes, or 1 medium tomato, sliced
- Coarse salt
1. Spread the bread with the cheese. Fan radish or tomato slices over the cheese and sprinkle with coarse salt.
2. Serve the tartine on a large plate and eat American style with your fingers, or Belgian style with a knife and fork.
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