Tartine is the French word for open-faced sandwiches.
They can be topped with an array of sweet or savoury ingredients, anything from jams to cheeses, to luxurious combinations of patés and fine charcuterie.
Smoked salmon is one of our favourites. I love these for brunch or lunch and they perfect for hosting too!
Photo by 515 Photo Co.
Mis en Place
Cream Cheese or Crème Fraîche
Freshly Cracked Pepper
Pickled Red Onions
1/2 Red Onion
3/4 C. Apple Cider Vinegar
1/4 C. Water
1-2 Tbsp. Honey
A Pinch of Chili Flakes
Prepare Pickled Red Onions
Thinly slice red onion.
In a small saucepan combine ingredients and bring to a simmer.
Place onions in a jar or container and pour the hot vinegar mixture over the onions.
Let marinate for a minimum of 30 minutes.
Store the remaining in the refrigerator for up to two weeks.
Prepare spread by softening cream cheese with finely chopped capers, a few sprigs of dill, lemon zest, lemon juice, freshly cracked pepper and salt.
Toast or grill sourdough slices or your favourite thick cut crusty bread.
Spread cream cheese on bread, lay smoked salmon over top, and garnish with pickled red onion,
micro greens and sprigs of dill.
Sprinkle additional salt, cracked pepper, lemon zest and enjoy!