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.
- 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
In a small bowl, mash together the Boursin and ricotta. Set aside.
Toast the baguette slices in a toaster until just golden and slightly crisp. Set on a rack to keep crisp, and cool.
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.