Tartines are open-faced sandwiches with different toppings. In France, they’re enjoyed morning, noon, and night, depending on what’s topping the toast.
Tartines can be savory, featuring avocado, smoked salmon, tuna tartar, or scrambled eggs. They can also be sweet, spread with honey, Nutella, or your favorite jam. They are most often made with sourdough or a French baguette. Some are served on fresh sliced bread, and others are prepared by toasting the bread first.
In this recipe, inspired by an amazing catering company, Heirloom LA, the bread is toasted, slightly cooled, spread with a creamy goat cheese blend, and crowned with a medley of sweet summer cherries, apricots, and peaches. Use a cherry pitter to easily remove the pits and stems.
The tangy goat cheese blend and sweet summer fruits result in a marvelous combination of flavors. Sometimes for this recipe, I will change up the bread and use a loaf of nut bread such as walnut or pecan to add another dimension of flavor and texture.
This couldn’t be easier to put together. Feel free to put your own signature of fruits or herbs on this recipe. You might be wondering when to serve this—it is equally yummy for breakfast, as a side to brunch, or as a sweet-savory dessert.
Summer Fruit Tartine
Serves 6
