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Aged wine & imported cheese, salty meat & sweet jam, peanut butter & bananas, Justin Bieber & Snoop Dogg – these are things that delight us on their own, yet elevate to another level with the right partner.

Such is the case with this inspired and effortless pairing between salad bar vegetables with goat cheese & grilled rustic bread. Tartine means ‘slice of bread’ in French and it really means open face sandwich in France. It seems chefs everywhere have been loading up these breads with inspired toppings, creating promising meals that fit in your hand. We thought to give it a try for crunchtime because it comes together in minutes and will even wow the open-face fussies at the table.

Salad becomes a hearty meatless meal when served on whole grain bread. This recipe is written with any fresh ingredients you have in the refrigerator. The combinations are endless.

Inspired by Dorie Greenspan’s Dieters Tartin from Around My French Table, I used fresh tomatoes.

I chopped and seeded tomatoes and cucumbers. Seeding takes more time, but it limits the juice that could make the bread soggy (although bruschetta doesn’t seem to mind).

I dressed French Loaf slices with olive oil and a sea salt sprinkle and then grilled them on just one side. A splash of milk made the goat cheese creamy enough to spread onto the toasted bread slices and then I topped them with vegetables and herbs.

Look at some of these amazing tartines from around blogiverse. Click through for their recipes.

Chef John Toler’s walnut and roquerfort tartine as featured in Indy Week.com.Gourmet Girl offers a sumptuous roasted tomato tartine – tomato season is coming folks. I couldn’t resist another creation by the masterDorie Greenspan who whipped this up out of ingredients from her fridge – crunchtime food hero.And look at this gorgeous creation from Scott atbrbeating – you had me at gooey egg yolk and sealed it with shiitakes and asparagus.

Grab some rustic bread and your imagination for a dinner creation that looks dazzling, but is so easy. Bring us your discoveries.

salad tartine

preptime: 20 minutes 4 servings

cooktime: 5 minutes

2 ripe tomatoes seeded and chopped

1 cucumber, peeled, seeded and chopped

4-6 ounces goat cheese

2 tbsp milk

2 tbsp olive oil

6 slices freshly baked French bread

1 tbsp chopped chives

1 tsp herbs de Provence

sea salt and freshly ground pepper

  1. Combine chopped vegetables in a colander. Add a pinch of salt and let drain.
  2. Brush olive oil on one side of bread slices and lightly salt.
  3. Grill bread on the oiled side on medium heat.
  4. Combine goat cheese and milk until creamy enough for spreading. Add more milk to make the consistency you prefer.
  5. Serving: generously spread goat cheese on grilled bread slices, add vegetables, fresh chives, and herbs de provence.

recipe inspired by dorie greenspan and brought to you by your friends at crunchtimefood.com

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  1. Scott says Apr 6th 2011 11:55 am

    I love your tartine. It’s like a play on panzanella without the danger of it being too soggy. Sounds fresh and delicious. Can’t wait to try it.

  2. Sherri says Apr 7th 2011 8:37 pm

    Thanks Scott. It’s my new excuse to eat bread. And thanks for your great offering.

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