French in a Flash: Boursin and Tomato Mini Tartines

[Photographs: Kerry Saretsky]

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

Active time:10 minutes
Total time:10 minutes


  • 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


  1. 1

    In a small bowl, mash together the Boursin and ricotta. Set aside.

  2. 2

    Toast the baguette slices in a toaster until just golden and slightly crisp. Set on a rack to keep crisp, and cool.

  3. 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.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: