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French in a Flash: Boursin and Tomato Mini Tartines
Easy does it. Tartines, one-sided sandwiches usually topped with one thing, are easy—and they do the trick. In Paris I have my little places where I know I can get a tartine I like, usually topped with smoked salmon or saucisson sec. Everything on them—the bread and the salami or salmon—has to be perfect for the tartine to be quality. I like its honesty and simplicity. It's not cooking so much as hospitality.
These tartines are assembled on long slices of crisply toasted baguette topped with a mash of garlic and herb Boursin, cut with ricotta to make it spreadable. On top, chopped grape tomatoes, sweet and crunchy, with a drizzle of olive and fleur de sel. I love these for lunch or even breakfast. Satisfying, but uncomplicated.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.
French in a Flash: Boursin and Tomato Mini Tartines
About This Recipe
| Yield: | 2 |
| Active time: | 10 minutes |
| Total time: | 10 minutes |
Ingredients
- 1/4 cup Garlic and Fine Herbs Boursin
- 1/4 cup whole milk ricotta cheese
- 6 3/4-inch slices baguette, cut on a steep bias
- 2/3 cup grape tomatoes (about 18), quartered
- 2 teaspoons extra virgin olive oil
- Pinch of fleur de sel
Procedures
-
1
In a small bowl, mash together the Boursin and ricotta. Set aside.
-
2
Toast the baguette slices in a toaster until just golden and slightly crisp. Set on a rack to keep crisp, and cool.
-
3
When the bread is cool, spread with the Boursin mixture. Toss the tomato, olive oil, and fleur de sel together, and spoon on the cheese-topped baguette slices. Serve immediately.
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