Are you a fan of the tartine (TAR-TAN)?
I am being fancy and talking about an open faced sandwich. Though tartine conjures up mental images of really fresh, colorful, open-faced creations for me, not your run-of-the-mill tuna melt.
THIS tartine, with creamy burrata, juicy garden tomatoes, and basil snipped from the backyard has been on constant rotation on my plate this summer, and I am very happily carrying it into the fall. I have eaten it for breakfast. I have eaten it for lunch. I have eaten it as a snack. I have eaten it as an appetizer. It is so, so good.
- Burrata (if you can’t find burrata buy fresh mozzarella, add a splash of cream, and smash with a fork. Add more cream if necessary to get a very slightly runny texture)
- Fresh tomato – heirlooms from the grocery store are great if you don’t have a garden or good farmer’s market
- Fresh basil
- Hearty bread (this one is a pumpkin seed bread from Trader Joe’s)
- Kosher or sea salt and fresh cracked pepper