TWD: Savarin, strawberry filled & gluten free
Mediterranean Mix

Ffwd: Strawberry tartine, traditional and for vegans

Ffwd: Strawberry tartine

It was a rain, rain go away Friday.  Damp, dark and dreary.  But this simple little recipe brought the sunshine in.  A recipe for an elegant bite that created itself, when a bag of treats from the Farmer's Market tumbled together on Dorie's counter.  Happenstance has a way of doing that.

Ffwd: Strawberry tartine, traditional and for vegans

Ffwd: Strawberry tartine, traditional and for vegans


Spread the cheese over the bread or toasts.  Top each with a few berry halves. Sprinkle
with black pepper and salt.  When it is close to serving time, finish with a light drizzle of balsamic vinegar. 

Ffwd: Strawberry tartine, traditional and for vegans

Notes from Dorie

"I like this tartine with a chilled white wine, preferably one from the Loire Valley, where chenin blanc is the reigning grape and goat the roi of cheeses. But if you end up using cherries or dried fruits, you might want to pour red wine. In fact, topped with dried fruit, these tartines would make a nice addition to a cheese platter served before dessert."

Adapted from Dorie Greenspans Around My French Table.

 

 

More from this classic cookbook:

 

Photo Credit: Julie T Cecchini

 


12 slices baguette, each about ⅓ inch thick

~ About ¾ cup soft, spreadable goat cheese

~ About 16 ripe strawberries, hulled and cut in half

~ Coarsely ground or crushed black pepper

~ Balsamic vinegar (optional)

Steps

  1. The first day I made this tartine, I just cut slices off the baguette and used them fresh, and you can do the same, or you can treat the baguette as you do for other tartines and grill or toast just one side of it. If you warm the bread, let it cool a bit so that the heat won’t melt the cheese.
  2. Spread the goat cheese over the bread and top each tartine with a few berry halves. Sprinkle with black pepper and finish with a couple of drops of balsamic vinegar, if you’d like.
  3. These should be made as close to serving time as possible.

Notes

I like this tartine with a chilled white wine, preferably one from the Loire Valley, where chenin blanc is the reigning grape and goat the roi of cheeses. But if you end up using cherries or dried fruits, you might want to pour red wine. In fact, topped with dried fruit, these tartines would make a nice addition to a cheese platter served before dessert.

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Teresa

Beautiful! This would translate nicely to vegan, wouldn't it?

Tricia S.

We just adored this one. My guys could not believe that pepper and balsamic could possibly taste so good with a strawberry but leave it to Dorie to school us. Boy will I be making these a ton this summer. Yum indeed.

kitchen therapy

This was so simple and so delicious! Love your bite size pieces :)

Cher

Cashew cream would be lovely with this one too - great idea!

Acookingmizer.wordpress.com

wow. your balsamic looks like drizzled chocolate! :) this was perfect for this day, wasn't it? :)

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)