Recipe! Tartines: The Perfect Super Bowl Snack

My friend and I like to joke that our favorite meal is an appetizer plate: variety, different flavors and textures, and multi-colored morsels for a great presentation.  That brings us to the tartine.  Pronounced (Tar-teen) and French in origin, its literal meaning is “slice of bread”, or an open-faced sandwich.  The word, tartine, is taken from the word “tart”.

The following tartine tips will get you and your guests through the Super Bowl with ease, and few staples are more versatile than the lovely French baguette as your base.  Tartines pair well with your favorite wine, too, and when you use the baguette as your base for different dips and toppings, combinations are endless and prep is a breeze.

Before I begin, I first lay out the ingredients for assembly (especially when making several flavors).  Here is a sample list of delicious tartine toppings.  Again, these are just options, in order of how the tartine is assembled.  You’re only limited by your imagination.

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BASE:

olive oil

melted butter

balsamic vinegar/glaze

fresh garlic (can use garlic powder)

SWEETNESS:

fig preserves

apple butter

pear, apricot or peach preserves

honey

cranberry sauce

chutney

fruit

MEAT:

bacon

black forest ham

prosciutto

salami

meatballs

CHEESE:

fontina

goat cheese

mozzarella

swiss

blue cheese

gruyere

camembert cheese

parmesan cheese

Boursin cheese

ricotta

cream cheese

VEGETABLES:

grilled asparagus

avocado

chives

marinated artichoke hearts

Swiss chard, mushrooms, spinach, sweet onion, or peppers, sautéd

TOPPINGS:

fresh rosemary, basil, thyme

tomatoes

diced olives

roasted nuts (almonds, walnuts, pecans)

ASSEMBLY:

Slice baguette into several rounds and place on a cookie sheet.  Brush baguette rounds with olive oil, rub with sliced garlic or sprinkled garlic powder, spread a thin coat of jam on each round, add meat, cheese, and final toppings.  Bake on a cookie sheet at 350 degrees until rounds begin to brown and cheese is bubbling.

You can also serve toasted baguette slices with your favorite hot dips, pairing well with artichoke dip, hot crab dip, shrimp dip, spinach dip, and garden-fresh bruschetta.

The flavor combinations are endless but super-fun to create.  My family’s favorite tartine is prosciutto, mozzarella, fig jam or apple butter, and topped with parmesan.  The combination may sound unappetizing, but it’s actually a perfect marriage of sweet, salty, savory, crusty, garlicky, buttery, cheesy deliciousness.  Hungry yet?  Enjoy

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