Visual taste treat

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Sandwiches are no doubt one of the easiest ways to capture delicious fillings and make for a quick and filling meal.

But also consider the tartine – which is basically an open-faced sandwich. that means just one piece of bread – usually toasted – and you get to see all the delectable “filling” ingredients as a beautiful topping.

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Tartines are ideal served on platters or charcuterie boards.

I’ve been a big fan of these open-faced sandwiches since trying them at a cafe in Avignon, France. I like that I’m only getting one piece of bread instead of two and I love the visual appeal.

Some can be served cold, while others are put under the broiler and served warm.

There is a wide range of breads you can use. If you have access to artisanal breads, all the better. The choice of toppings is endless.

My featured version today highlights a dark sourdough bread topped with aioli (garlic mayonnaise), greens, avocado and tomatoes.

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Even though local tomato season is long gone, there are plenty of good quality hot house tomatoes to enjoy.

I’ve provided another recipe for a salmon tartine I prepared for a wedding rehearsal this summer.

It’s made of toasted dark rye bread, quality cream cheese, smoked salmon, thin slices of cucumber, fresh dill and pickled onion. Delicious.

jill@jillstable.ca

Twitter.com/jillstable

Tomato Avocado Tartines

(Serves 4)

4 slices of bread from an artisanal round loaf of bread (preferably sourdough)

extra virgin olive oil

4-6 tbsp. (50-75 ml) aioli or mayonnaise

2 avocados, sliced

8 tender lettuce leaves of your choice

2 large tomatoes, cored and sliced

sea salt and freshly cracked pepper

Preheat broiler. Place bread on baking sheet. Brush lightly with olive oil.

Place under broiler until just light golden around edges. (Watch carefully that it does not burn). Remove from oven.

Spread aioli over bread. Top with two lettuce leaves on each piece.

Divide avocado slices over top followed by tomato slices.

Season with salt and pepper to taste.

Serve immediately.

Smoked Salmon Tartines

(Makes 6)

6 pieces of pumpernickel or dark sprouted rye bread (approx. 3 by 4 inches)

6-8 tbsp. (75-100ml) quality cream cheese or mild creamy goat cheese

6 thin slices smoked salmon

12 very thin slices cucumber

3 tbsp. (45 ml) snipped dill

3 tbsp. (45 ml) chopped chives

1 pickled shallot, (optional) (recipe below)

Preheat broiler. Place bread on baking sheet. Brush lightly with olive oil.

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Place under broiler until just light golden around edges. (Watch carefully so it does not burn). Remove from oven.

Spread cheese over bread. Place salmon on top, followed by cucumber slices,

Scatter dill over top, followed by chives. Garnish with pickled onion if using,

Serve immediately.

Pickled Shallot

1 small shallot, peeled and very thinly sliced

1/2 tsp. white wine vinegar

1/8 tsp. sugar

pinch of salt

Place all ingredients in bowl and stir to combine. Let sit 10 minutes. Can be made ahead and kept in fridge.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Nov. 10, 2018. Enjoy!