Tartines
Tartines
Gallery

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

1. 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.

2. 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.

3. Plenty of tasty garnishes add texture, flavour and colour. Try crunchy sea salt, fresh leafy herbs or simply some cracked black pepper.