Possibly the best cheese on toast in the world – Goats Cheese and Grilled Pepper Tartine.
What is a tartine? Originally made with a long slice of baguette sliced horizontally then spread with whatever happened to be leftover in the house (the word tartiner in French means to spread), today’s tartines are made with a variety of bread, usually lightly toasted and then topped to create rather posh and very delicious open sandwiches. I first tried tartines in France as a teenager, though I am not sure I ever learnt what they were called. More recently, I went for the first time to one of my favourite Covent Garden haunts, Champagne + Fromage, where they serve a range of grower champagnes and some gorgeous tartines to nibble on while you sip your bubbles. Making my own never crossed my mind until I started making my own sourdough from scratch. It’s the kind of bread which is wonderful on the day you make it and the next day – but by day three works better toasted. And, as I live by myself that means I’m often left thinking of what to do with a lovely slice of artisan sourdough. A French tartine seems a perfect solution.
I’ve made three or four different toppings to date – all based on a slice of lightly toasted sourdough.
My first option was a little grated Comte cheese over a slice of sourdough topped with chorizo jam melted under the grill made a beautifully rich tartine that was perfect with a glass of red wine.
Then, a selection of salad leaves with smoked mackerel and some sweet cucumber pickle
Finally, my favourite – which I’ve now made a few times – some soft goat’s cheese topped with warm sliced roasted red and yellow peppers.
I’m sharing the recipe, such as it is, for the goat’s cheese and peppers tartine so that you can try for yourself. I’ve used a jar of roasted peppers but you could either buy these from your local deli or make your own
French Tartine Recipe - Goat's Cheese and Red Pepper
- 1 large slice sourdough bread or two smaller
- 70 g soft goat's cheese
- 50 g grilled red and yellow peppers sliced finely
- 1/2 tbsp olive oil
- 1 handful fresh basil
- Tear the basil up into small pieces
- Warm the olive oil in a small frying pan and add the peppers and half the basil to heat through gently.
- Season with pepper and a little salt
- Lightly toast the sourdough on both sides
- Spread the goat's cheese over the sourdough toast
- Top with the red peppers
- Garnish with the remaining basil
- Serve while still warm.
What’s your favourite French tartine topping?
Thinking of making these yourself? why not pin this post for later