MCFM Board Member and Wedge Marketing Director Jill Holter joined us in the Chef Demo tent on August 30th to share 5 delicious tartine ideas. A tartine is an open-face sandwich, and Jill’s features Baker’s Field Flour & Bread’s Filones as the base. We invite you on a summer tartine journey – try 1 or all 5!
Summer Tartines Five Ways
By Jill Holter
Ingredients
#1
- Toasted bread
- Jam of your choice (we used Prairie Hollow’s jam)
- Shaved San Jose Chocolate
- Fresh torn basil
#2
- Toasted bread
- Sliced hardboiled eggs
- Sliced radishes
- Salt
- Olive oil
- Fresh dill
#3
- Toasted bread
- Garlic dill quark (or other soft cheese) from Cosmic Wheel Creamery
- Sauteed mushrooms and scallions
- Microgreens, sprouts, or purslane
#4
- Toasted bread
- Salsa of chopped tomatoes, zucchini, red onion, fresh corn
- Juice of a fresh lime
- Salt and pepper
- Chopped cilantro
#5
- Toasted bread
- Cooked greens such as swiss chard or kale
- Grilled sausage, sliced from Sunshine Harvest Farm
- Chopped fresh parsley
Instructions
For all recipes:
- Cut the filone in half and then crosswise. You will have 4 pieces of bread from each filone.
- Optional: drizzle with olive oil and toast, cut side down in a medium pan until golden
#1
- Spread each slice of bread with jam.
- Sprinkle shaved chocolate on top of the jam.
- Finish by garnishing with torn basil leaves.
#2
- Hardboil your eggs. We recommend 4 eggs per filone.
- Slice the hardboiled eggs approximately 1/4 inch thick.
- Slice 3 radishes thin, or use a mandoline.
- Layer the eggs and radishes on the slices of bread, alternating rows of egg and radishes.
- Sprinkle generously with fresh chopped dill, salt and pepper.
#3
- Slice the mushrooms roughly 1/4in thick. Saute in olive oil until fragrant.
- Spread the quark cheese on each slice of bread. We covered each slice with cheese, but use your desired amount.
- Spoon the sauted mushrooms on each slice of bread on top of the cheese.
- Finish by sprinkling with your choice of microgreens, sprouts or purslane and scallions sliced on a diagonal.
#4
- Prepare the salsa. Finely dice the tomatoes, zucchini, red onion, , cilantro, and fresh corn. Corn can be sliced straight off the cob, no cooking required. Mix the veggies together and add lime juice, salt and pepper to taste.
- Spoon the salsa on the sliced bread.
#5
- Cook your sausages by sauteing in some olive oil or butter until the internal temperature reaches 160 degrees Fahrenheit. Slice on a diagonal.
- Chop up the swiss chard. Slice the leaves off the stems, and cut the stems into 1/4-inch slices. Stack the leaves on top of one another and coarsely chop them. Saute in olive oil until wilted and season with salt and pepper.
- Spoon the sauted swiss chard onto the sliced bread and top with sliced sausages.
- Finish by sprinkling with fresh chopped parsley.
| Pictured below: Filone #2 | Pictured below: Filone #3 |
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