Tartines

Tartines are toasts (two pieces, country bread) topped with a variety of pestos, cheeses, vegetables and meats, meant to be enjoyed sur le pouce, “on the thumb.” Tartines are perfect with an aperitif or as a first course to a longer meal.

Ratatouille of eggplant, bell peppers, zucchini and onions, over a bed of chèvre (goat cheese), topped with olive tapenade.

Anchoiade: a healthy spread of cultured butter under anchovies and caper berries.

Hachée au Jambon Cru: 12-month aged prosciutto chopped with compté cheese (unpasteurized cow’s milk), honey, and sage.

Pistou de Noix: a pesto of walnuts, parmesan, and thyme.

Petits Pois: fresh peas mashed with shallots, garlic, olive oil, and basil, served over fromage blanc. Fromage blanc is a fresh cheese produced with minimal processing and preservatives, originating in the north of France and southern Belgium. It’s creamy and soft, from whole milk and cream.

Tomatoes Confites: confit cherry tomatoes, garlic, shallot, buffala mozzarella, and pesto (basil, pine nuts, parmesan).