Vis­ual taste treat

Kingston Whig-Standard - - CLASSIFIEDS - JILL WIL­COX jill@jill­stable.ca Twit­ter @jill­stable

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.

Tartines are ideal served on plat­ters or char­cu­terie boards.

I’ve been a big fan of th­ese open­faced sand­wiches since try­ing them at a café 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.

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.

MIKE HENSEN/THE LON­DON FREE PRESS

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