Tartine is the French word for stuff on toast, as I like to call it. A slice of lightly toasted bread topped with whatever suits your fancy. Really. The combinations are endless. This has a soft cheese (ricotta or goat cheese), sweet seasonal fresh strawberries and a drizzle of thick balsamic vinegar, the good kind. It's fresh, easy, very satisfying and great for warm weather.
I had big plans for today’s post, as big as a three course meal ending in a dazzling dessert with berries and mascarpone. By the time I finished with the appetizer, this strawberry tartine, I had no more energy for another round of cooking and photographing. It takes time you guys, and planning and je ne sai quoi, don’t you agree? I need to feel it before it can translate into something blog worthy.
At least I managed to make stuff on toast, similar to a bruschetta recipe, and we all know how good that is.
Ingredients
This recipe is more a list of ingredients than not. They type you mix and match to your liking, changing this or that depending on what you have on hand.
But, well, being a strawberry goat cheese tartine, let's get into the ingredients needed.
Bread slices
Make sure you use a soft but rustic bread, the type you buy at a good bakery with a good crust and great flavor. I use the Semolina bread recipe, one of the most popular (by far) in this blog. And sometimes the No-knead French Bread recipe.
I don't recommend packaged supermarket bread that is too soft, the sandwich bread used for pb jelly sandwiches for example. You need a sturdier base.
Fresh strawberries
This is a recipe to make when fresh, juicy, seasonal strawberries appear.
Using frozen ones won't really work. They have too much water and lack flavor after thawed. You can lightly roast them before adding them to the tartine, and that can make the flavor better, especially if you sprinkle some brown sugar on top before baking.
It's almost winter here, so I’m very baffled by the fresh strawberries in the market the past couple of weeks. They are good tasting. Very good tasting. And all red, which is usually summer strawberry territory. I distrust strawberries that are too big and too red, they usually taste like unsweetened strawberry tea, a mix of acid and bitter.
Well, who knew I would be popping strawberries like candy in the middle of winter?
Ricotta or Goat cheese
- Chevre, that fabulous soft cheese, is the best goat cheese for this tartine. It has character but is not overpowering and lets other ingredients shine. I find it very hard to find sometimes, so sometimes end up using goat's feta cheese. Not the same but still good.
- Ricotta: it's a creamy but grainy cheese from Italy, slightly sweet, that pairs well with so many other ingredients. You can use it as it comes or process it to make whipped ricotta, smoother and easier to spread. Drain it if it's too watery.
I'm a big fan of ricotta since forever, and you can find several other recipes here that call for it, like the Pizza Rustica (a savory pie) or the sweet Ricotta Pie, one of my favorite desserts ever.
The first goat cheese I used was of the pungent kind, with a bitter aftertaste. I do like it a lot, especially in a quiche I make with caramelized onions, but for this tartine, it was too much.
So round number two included a milder cheese and less of it. I couldn’t find chevre, which is the ultimate soft goat cheese in my opinion, so I used chevrotin. I think feta would’ve been good too.
Balsamic vinegar
What about the balsamic vinegar? It adds a good touch, and though it's not mandatory, but I suggest you don't miss it.
The original balsamic vinegar is heated and reduced to a syrup, and it is a revelation. It concentrates and each drop is magic, adding so much flavor and uniqueness to this tartine. It’s just so darn amazing. The sweet acrid waft as it cooks is similar to the way my kitchen smells when I make my favorite chutney recipe.
This is a great appetizer and very simple to put together.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Strawberry Tartine
Tartine is the French word for stuff on toast, as I like to call it. A slice of lightly toasted bread topped with whatever suits your fancy. Really. The combinations are endless. This has a soft cheese (ricotta or goat cheese), sweet seasonal fresh strawberries and a drizzle of thick balsamic vinegar, the good kind. It's fresh, easy, very satisfying and great for warm weather.
- Total Time: 15 minutes
- Yield: 4 tartines
Ingredients
- 4 bread slices
- Olive oil
- 4 tablespoons of ricotta or soft goat cheese
- Freshly ground black pepper
- 12 fresh strawberries, washed, dried, hulled, and sliced
- 4 tablespoons balsamic vinegar (regular balsamic vinegar or the concentrated balsamic vinegar)
Instructions
- If you want to use whipped ricotta (as opposed to using it as it comes, more grainy), process it until smooth.
To make the syrup:
- Put the balsamic vinegar in a small saucepan and let reduce over low heat. You can double the amount and keep it to use for salads or other dishes. It keeps almost indefinitely.
- Check constantly until it's syrupy and thick. It might take 5 minutes or 15, depending on how much water content the balsamic vinegar has.
- Remove from heat, let cool completely, and keep in a glass jar.
To assemble:
- Drizzle lightly each bread slice with olive oil and toast in a medium oven (325°F/170°C) until it begins to color.
- Spread the soft cheese on each bread slice, dividing equally.
- Sprinkle with freshly ground pepper.
- Top with fresh strawberry slices.
- Drizzle with half a teaspoon or so of balsamic syrup.
- Eat immediately.
Notes
Bread:
Make sure you use a soft but rustic bread, the type you buy at a good bakery with a good crust and great flavor. I use the Semolina bread recipe, one of the most popular (by far) in this blog. And sometimes the No-knead French Bread recipe. I don't recommend packaged supermarket bread that is too soft, like sandwich bread. You need a sturdier base.
Cheese:
Chevre, that fabulous soft cheese, is the best goat cheese for this tartine. It has character but is not overpowering and lets other ingredients shine. I find it very hard to find sometimes, so sometimes end up using goat's feta cheese. Not the same but still good.
Substitution: this strawberry tartine also works using a good brie cheese or thick ricotta.
Strawberries: using fresh ones is the best and I recommend you make this tartine during strawberry season. That said, you can also roast them first. This is a good idea if the berries are lacking in flavor or you only have frozen and you want to make this recipe anyway. Bake in a 350°F/180°C oven for 15-20 minutes, until they start to shrivel. You can add a teaspoon or two of brown sugar before roasting them for a sweeter flavor.
- Prep Time: 15
- Category: Appetizers
- Method: Layering
- Cuisine: International
Inspired from the cookbook Around my French Table, by Dorie Greenspan
tricia s. says
Oh....I hear you loud and clear and am so with you. Blogging takes time, the photos...the prep. The summer flew, life is flying. Check and Check !!! I actually determined my own make up week choice (sadly, I had quite a few to make up) based on what was actually in my pantry. Day late and a dollar short- but I did love the clafoutis. Not as much as we enjoyed the strawberries you made and you reminded me of them again. I have some mild goat cheese now and will be making more this week as my kids loved this combo. Gotta send them off to school on some good kitchen memories. And great photos- they are also inspiring me to re visit this one !!
ayu | the spicy lemongrass says
Like you, I sometimes get too ambitious in planning my meals and then when the actual cooking time comes, I am already tired as the planning seems to have sucked all the energy out of me.
Anyway, your tartine looks wonderful. And those strawberries just can't get any redder.
Rose says
I loved this one and made it on multiple occasions while the strawberries were in season. Tasty AND easy!
Guyla says
I'm with you Paula! Life gets away from us so fast! I'm always playing catch up with multiple events in my life! I'm beginning to accept that its how I roll! This was one of my favorite 'stuff on toast' recipes! Yours looks delicious.
Betsy says
I can relate to the feeling life rushing by, Paula. I opted to skip this week, though I have a few recipes to make up. Your tartines look wonderful. Those DO NOT look like winter strawberries. I enjoyed the tartine for breakfast (without the vinegar). Have a great week.
Deb says
Simple and seasonal are always a great pair! And Strawberry Goat Cheese Tartines would be an enchanting summer lunch or appetizer!
Kathy says
I really enjoyed this elegant tartine. It was delicious and quite easy! A perfect combination! Looks wonderful, Paula!
Anne ~ Uni Homemaker says
I love the idea of goat cheese, strawberry and balsamic on bread Paula! Simple and elegant. Love love love! 🙂
Trevor Sis Boom says
You know me...I doubt the existence of any stuff on toast that isn't a winner. This one included. And so easy.
The Ninja Baker says
Your strawberry goat cheese tartines do look amazing, Paula. Duly noted on the addition of balsamic syrup.Many thanks, my friend, for introducing me to heretofore uncharted culinary adventures. Maybe I'll graduate to gourmet status one day thanks to reading your blog =)
yummychunklet says
Lovely make-up post!
Mardi Michels says
Oh you've made me want to go and make that for my dinner tonight. I loved this one!
Renee says
Simple, classic, and something I could have as a snack any day. I'm missing strawberry season and the fresh picked strawberries here. Unfortunately the ones in the stores are terrible. But perhaps I'll run across a decent package and put a little brightness into my day with this.
Liz Berg says
Your berries are so vibrant...hard to believe it's still winter there! Perfect make up dish! And I'm so glad you didn't make me feel like an underachiever by posting a whole meal 😉
Christy says
Oh, this is quite lovely. Goat cheese and strawberries = perfection with a glass of champagne! I'm still struggling to figure out what I'm making up this week, everything look so good. Happy French Friday!
Jamie says
Oddly enough, this is such a simple, crazy simple recipe but how perfect! And you are right, this is the perfect treat to highlight and enjoy the summer's strawberries! With a mild goat cheese it must be marvelous. I'm also thinking maybe dessert with an added drizzle of melted chocolate? 🙂
Shulie Foodwanderings says
Strawberries are so great in anything savory. Great combination with the goat cheese sourness so to speak. Ooh & just saw the reduction of the balsamic vinegar which btw all combinations I only started doing when I moved to the US. 🙂
Stacy says
Mmmmmm, Paula! This hits ALL the notes for me, like a sweet/savory melody for my mouth. I love the combination and your photos are beautiful! A friend gave me some lovely balsamic syrup that would be perfect for these.
Miss Messy says
This looks delicious! I love anything with goats cheese and this looks like such a yummy combination!
Vanessa says
What a nice combination of flavors! Fresh strawberries, goat cheese, and balsamic vinegar is the way to go! I also wonder where my life has gone from time to time...time just moves too fast and it's hard to catch a breath sometimes. And I also wonder where summer has gone, since I've spent all of it working. I still need to make it to the beach before summer officially closes! Luckily, there is still time.