INGREDIENTS
Toasted fig & Roquefort
- bread
- unsalted butter
- Bonne Maman Wild Blueberry Conserve
- salty Roquefort
- sliced fresh fig, toasted
Camembert & quail’s egg
- bread
- unsalted butter
- creamy Camembert cheese
- wafer-thin ham
- half a soft-boiled quail’s egg
- cress or fine asparagus
- black pepper
Goat’s cheese & blood orange
- bread
- Bonne Maman Bergeron Apricot Conserve
- soft goat’s cheese
- wafer-thin slices of blood orange
- a few small basil leaves
- black pepper
METHOD
- Bread gives the tartine its base, so opt for a good French bread that can support the toppings. Thin lightly toasted slices of baguette, flute or ficelle are ideal.
- Creamy cheeses such as fresh chèvre (goat’s cheese), Jambon de Bayonne (ham) or Roquefort cheese work well. Alternatively, try small soft-boiled eggs, roasted fruits or vegetables.
- Plenty of tasty garnishes add texture, flavour and colour. Try crunchy sea salt, fresh leafy herbs or simply some cracked black pepper.