Saturday, September 01, 2012

Tartines Two Ways

I enjoy making these tartines for appetizers or with a bowl of soup for a light meal.  They are always a hit and pretty quick and simple to make but they always look impressive when served in large quantities!

Ricotta and Cucumber Tartines
1 baguette
olive oil
1 cup ricotta
1/4 chives
1 english cucumber
salt and pepper
Mix ricotta, chives, salt, and pepper in a medium bowl, set aside.  Slice baguette and place on a sheet pan.  Drizzle with olive oil and sprinkle lightly with salt and pepper.  Broil until toasted on top.  Remove and spread with a generous spoonful of cheese mixture.  Layer with sliced cucumber and season with salt and pepper.

Here is a link to a similar fava bean tartine...I based mine on one from La Tartine Gourmande.

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