I wasn’t planning on participating in this week’s French Fridays with Dorie post. In fact, I hadn’t even looked at the recipe. But I wanted to see what everyone else had made, so around 5:00 this evening, I logged into the FFwD website to look at everyone’s posts. I kept seeing words like “easy”, “quick”, “only four ingredients”, and, most importantly “delicious”. I decided I’d better check out the recipe for myself.
Like some of the other Doristas, when I saw “tartine” in the title, I mistakenly assumed it was some kind of cake or layered dessert, which is why I had decided to sit this one out. So I was surprised to look at the recipe and note that it was really an open-faced sandwich of sorts. And a super simple one at that.
Baguette, goat cheese, strawberries, black pepper, and an optional drizzle of balsamic vinegar. Based on the short list of ingredients, the obvious ease with which it could be thrown together, and the rave reviews it was receiving from everyone, I decided to go ahead and make this recipe. I had to run to the store for the baguette (I ended up getting a loaf of French bread, as that was the closest thing they had), so I figured I probably wouldn’t get around to making it in time to post for this week’s FFwD roundup. And it was too late to think about writing a blog post anyway; but I wanted to try the tartine.
It was a lovely evening here, so we ended up lighting a campfire and sitting outside for a few hours after dinner. When we came in around 10:00, I noticed that the goat cheese was sitting out on the counter. I went to put it away, and saw the Mission Fig Balsamic Vinegar from Olive My Heart that I had reduced into a thick, gooey syrup following my balsamic reduction recipe. Before I knew it, I was firing up the broiler to toast the French bread and looking for a nice plate on which to assemble everything.
Less than five minutes later, I had these:
These were definitely worth making, even at 10:00 at night. I think Mom put it best when she said, “These taste better than they look, and they look amazing!”
So, with just over an hour to spare in my time zone, here’s this week’s post. I think I’ll look at next week’s recipe tomorrow and maybe make it this weekend.