Today’s French Fridays with Dorie recipe, like last week’s Pistachio Avocado, was simple with minimal ingredients. Toasted baguette slices were smeared with tangy chèvre, or goat cheese, then topped with luscious, ripe strawberries, a grinding of fresh pepper and a few drops of balsamic vinegar. A Goat Cheese and Strawberry Tartine is a perfect nibble for that June dinner party. Or for someone like me, who’s ready to eat dinner at 5 PM despite our 6:30 dinner reservations.
I had never heard the word “tartine” till I joined the French Fridays with Dorie group. A tartine is a French open faced sandwich topped with a rich spread…like this goat cheese or the Nutella which we previously featured. Dorie likes hers with a chilled glass of white wine…and who’s to argue with the expert! The bread can vary as can the fruit…fresh or dried…cherries or figs…depending on the season. These were scrumptious. And here’s a shocker…even picky ol’ Bill wanted to try a Goat Cheese and Strawberry Tartine after spying a platter of them in the fridge. I’m slowly wearing him down…as there was a time he wouldn’t touch goat cheese. I’m celebrating the wee victories…
- Baguette slices, about ⅓ inch thick
- Goat cheese
- Ripe strawberries, sliced or cut in half
- Freshly ground black pepper
- Aged balsamic vinegar
- Toast baguette slices. Cool, then spread with goat cheese and top with berries. Sprinkle with pepper and balsamic vinegar.