December 5, 2010

Reliving Paris: Goat Cheese Tartine

One of my most favorite lunches in Paris was also the most simple. Some people may think of French food as only complicated recipes and fancy sauces. But generally, the French pride themselves and their cuisine on fresh, seasonal ingredients with minimal adulterations. 
A tartine is essentially the French version of an open-faced sandwich. There are no real rules about what you can or can't put on them but all start with a long slice of toasted French country bread. My absolute favorite combination was a good smear of chevre cheese topped with a fried egg and a basic salad.  
 When making it at home, it's easiest for me(not to mention most delicious) to find a fresh loaf of sourdough bread. First, I turn the oven to broil and throw the slice of bread in until it's very lightly toasted. If you want to be really bad and make it extra amazing, toast the bread in a skillet with a tablespoon or two of butter until it's crisp.
 Next, spread about 2 tablespoons of creamy goat cheese on top and put it back into the oven for a couple minutes to lightly toast the cheese. Heat up a non-stick skillet with a good amount of butter and begin to fry your egg slowly. You will want to cook the white all the way through without flipping (if you want to keep that beautiful yellow-orange yolk presentation). Make sure to keep that yolk runny, it's the best part! 
 Top the cheese toast with your egg and a crack of black pepper. I served mine with a simply dressed baby spinach salad with extra vigin olive oil, balsamic vinegar, salt and pepper. It'd also be awesome topped with smoked salmon or trout and a big slice of tomato. 
 There's no better way to relive your travel experiences than through food. With a little imagination and a plate full of delicious food, even I can make my own living room feel like my favorite Parisian cafe. 


  1. I love this idea of an open sandwich. Looks yummie, can't wait to try it.

  2. I remember thinking the cheese was to-die-for in paris!!!