Serious Eats: Recipes

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.

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