Here’s a recipe for tartines, the French term for open-face sandwiches, to continue the taste-fest.
This recipe serves:
Enjoy them with a glass of white wine. We prefer a crisp sauvignon blanc.
Ingredients For The Pesto
This pesto recipe makes more pesto than you’ll need for two tartines. Toss the rest with pasta or roasted potatoes, use it on other sandwiches, serve it with eggs—or make more tartines.
You can purchase the pesto instead of making it.
If you can’t find Sainte-Maure Caprifeuille, select another goat cheese log, preferably aged.
1. PREHEAT the oven to 375ºF.
2. MAKE the pesto: In a food processor, combine the basil, walnuts and garlic. Pulse until everything is broken down into small bits. With the motor running, stream in the lemon juice and olive oil, and purée until smooth. Season with salt and pepper.
3. SPREAD about 2 tablespoons of the pesto on each bread slice and top with the tomatoes and cheese. Sprinkle with extra pepper, if desired.
4. PLACE the tartines on a baking sheet and bake until the tomatoes soften and the cheese is melted, 10 to 15 minutes. Serve immediately. If you have fresh herbs, snip some and sprinkle on the tartines when they come out of the oven.
Sainte-Maure Caprifeuille is a raw milk, semi-soft goat’s milk cheese from Poitou-Charentes, a region in the midpoint of France’s Atlantic coast, now part of Nouvelle Aquitaine.
It has a thin, wrinkled rind with superficial grey-white mould and soft paste (interior). The rind is edible and a favorite of connoisseurs.
The goats graze on fragrant plants in the rolling hills. The vegetation contributes to the flavor of the milk.
The name of the cheese is based on:
*Miche is a French term for a large, round loaf of country bread, pain de campagne. It is pronounced MIH-shuh or mish. We particularly like this rustic, country-style with its crunchy crust (photo #3). If you can’t find a good country loaf, elect the best round loaf available. If you want to bake your own, here’s a recipe.