Summer Tartines

This story appears in the Summer 2014 issue of Eidé Magazine. Read it here, or click to read it in the issue below.

Recipes and Photos by Julia Gartland 

RICOTTA & SLOW-ROASTED TOMATO TARTINE

4 ounces tomatoes on the vine 3 garlic cloves 3 tablespoons olive oil, divided 2 tablespoons balsamic vinegar 1/4 cup ricotta 2 thickly cut slices sourdough bread, toasted Sea salt Freshly ground pepper

Preheat oven to 250 degrees. Add tomatoes to a baking sheet with 2 tablespoons of olive oil, balsamic vinegar and garlic. Bake for 1 hour.

Once tomatoes have baked, drizzle toasted sourdough with olive oil. Rub roasted garlic over each piece of toast for flavor. Spread a thick layer of ricotta cheese over each and top with slow-roasted tomatoes. Season with sea salt and freshly ground pepper to taste.

GOAT CHEESE & WILD BLUEBERRY TARTINE

3 ounces goat cheese 1/4 cup wild blueberry preserves 2 tablespoons clover honey 2 thickly cut slices multigrain bread, toasted

Spread goat cheese evenly over toasted multigrain bread. Top with generous dollop of wild blueberry preserves. Drizzle with clover honey and serve.

FAVA BEAN WALNUT GREMOLATA TARTINE

Walnut Gremolata: 1/2 cup walnuts, finely chopped 2 garlic cloves, minced 2 tablespoons fresh mint, minced 1/2 teaspoon sea salt 1 lemon, zest (reserve juice) 2-3 tablespoons olive oil Freshly ground pepper

Mix all ingredients together in a medium-sized mixing bowl. Use a muddler to mash and combine everything well. Set aside.

1/2 pound fava beans, shelled 2 thickly cut slices whole grain bread, toasted 1 tablespoon olive oil

Blanch shelled fava beans (cook in boiling water for 1 minute, then add to ice bath to cool). Drain beans and peel opaque outer shell, then set aside.

Assemble tartine. Drizzle olive oil over whole grain toasts. Spread a generous portion of gremolata over each. Top with fava beans, lemon juice, sea salt and freshly ground pepper.

DILL CREAM CHEESE & SMOKED SALMON TARTINE

4 ounces cream cheese 3 tablespoons fresh dill, minced 2 ounces smoked salmon, roughly chopped 1 lemon, zest and juice 2 thickly cut slices multigrain bread, toasted Sea salt In a small mixing bowl, mash together cream cheese, dill, smoked salmon and lemon zest. Spread evenly over toasted multigrain bread. Top with lemon juice and sea salt to taste.