ffwd – two tartines

Dorie’s recipe recalls a favorite cafe of hers in Paris, La Croix Rouge. The recipe is for “tartines”, or open-faced sandwiches – in this case two different combinations: rare roast beef and cornichons (the saint germain), and the other smoked salmon with capers (the norvegienne). Of course, on some beautiful bread.

In Phoenix, we have our own fantastic cafe Postino (or winecafe as they like to describe themselves) that offers what are termed “bruschetta”, but are very similar to Dorie’s version – not on crisply toasted bread, and with a variety of toppings – none of which has ever disappointed. I’ve offered a sampling here – just as a reminder of where you can take these (to myself as well, I forget what a great idea this is for lunch or dinner).

Postinos Takeaway

  • Brie & Apples with Fig Spread
  • Fresh Mozzarella with Tomato & Basil
  • Prosciutto with Figs & Mascarpone
  • Warm Artichoke Spread
  • Smoked Salmon with Pesto
  • Tomato Jam & Fresh Sheeps Milk Cheese
  • Burrata, Bacon, Arugula & Tomato
  • Ricotta with Dates & Pistachios
  • White Bean with Chopped Tomato
  • Roasted Peppers with Goat Cheese
  • Salami with Pesto


I’ve actually made the roast beef version before – to go with one of Dorie’s soups. For this time, I wanted to make both types, and serve them a la Postino – in smaller pieces, so that we could enjoy both kinds. 

These are incredibly easy to put together, it’s more of a shopping experience – having great ingredients on hand. Both start with the bread toasted on one side – mine was some artisan sourdough. I’d thought about making my own, but this was here so… why not? I just toasted it in a clean pan on one side – that’s the side that gets the spread. Mayo for the beef, butter for the salmon. Hidden under the beef are slices of cornichons, fabulous little gherkin pickles from France.


The beef in that case, and the salmon over the buttered toast in the other, are then seasoned as necessary. The salmon gets topped with capers and a garnish of lemon.


I served these with small, chilled artichokes. Along with a glass of wine, a perfect meal.


I was happy to have Dorie’s inspiration – to remind me how good a simple little bit of bread with some toppings could be. You can find out how others fared with this little recipe here.

16 thoughts on “ffwd – two tartines

  1. Brie, apples and fig spread….one of my favorite combinations! These Tartines were really good and I think an all round winner! Definitely a hit in my house! Lovely photos, Candy! Glad you enjoyed this one!

  2. Your tartines look great, Candy. And I’ve printed out the list of inspiring combinations from Postino for next week’s lunch. I see many more tartines in my future. Have a great weekend!

  3. I agree with you – it is really more of a shopping experience than a recipe! What a lovely excuse to enjoy what our neighbourhoods have to offer! Your tartines look lovely and I want to make note of your list of suggestions. They sound delicious!

  4. That is quite a selection of toppings, I am going to keep that in mind. Your tartines look
    great, I really loved both versions.

  5. Candy, all the other toppings sound so delicious and quite inspirational – it is true that sometimes these simple meals with wonderful ingredients are just the best! Your Tartines look wonderful and it is such a pleasure to read that you and your husband enjoyed them so much!

  6. I’m most jealous of your little artichokes (I’m so ready for artichoke season), but everything you made looks excellent! Thanks also for posting the list of “bruschetta” at your local place. It’s always great to have inspiration…I’ve added the instructions for the no knead rye bread that I make to the end of my post. I hope that you enjoy it!

  7. these look great, and the list of toppings have given me some ideas! 🙂

    We really enjoy having just a couple slices of fresh french bread with butter for lunch sometimes – its a treat when you have great bread! 🙂

    how fantastic yours look!

  8. That is what is so terrific about Dorie’s cookbook. She presents you with a recipe and provides us with a technique (most of which are new to me). After making it once, we figure out how to go all different ways with it. Why don’t we make tartines more often? I will now that you have given me so many topping suggestions which I wrote down in page 43 of my AMFT cookbook. The chilled baby artichokes look mighty tasty also. A very nice, light dinner, Candy. Way to go.

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