ChezCindy: Grilled Cheese Tomato Tartine

 

Try this upgraded grilled cheese open-faced sandwich for a quick snack or as an appetizer for a dinner party.  A Tartine is a French term for an open-faced sandwich.  The bread is often toasted, then the toppings are added in an artful manner.  For this tartine, I have used use 2 different cheeses, Gruyere and Parmesan.  But the true treasure ingredient is the gorgeous yellow heirloom tomato.  Use what you have, ranging from left-over slices of cooked chicken breast, fresh fruit such as cherries or plums, hummus or even nut butter as the base instead of cheese.  All delicious in a variety of combinations.  

Use the links to lead you to other tartines posted earlier, tartine and toast.

Grilled Cheese Tomato Tartine

6-8 small slices of baguette or sourdough sliced 1/2-inch thick

1 cup grated Gruyere cheese

1/4 cup grated Parmesan cheese

6-8 thick slices of heirloom tomatoes

6-8 leaves of fresh herbs, such as parsley, or basil

Lightly toast the bread slices under the broiler in in a toaster oven.  Set aside.

Top each bread slice with the grated Gruyere, evenly dividing among each piece.  Place the cheese-topped breads into the oven to melt the cheese.  Remove from the oven, topping each with a tomato slice.  Scatter a small amount of grated Parmesan over each tomato, returning to the broiler to lightly melt the cheese and warm the tomato.  Serve warm or at room temperature.  

ChezCindy: Whipped Ricotta with Feta and Honey

 

This easy recipe for Whipped Ricotta comes together in just minutes.  It can be made ahead of time and served at room temperature.  Making it perfect for a go-to appetizer for a gathering with friends or for a simple Friday night.   Store-bought ricotta is used here.  Or consider making your own as shown in this post when you are feeling adventurous.  

Whipped Ricotta, Feta & Honey
1 1/2 cups whole milk ricotta cheese
1/2 cup feta cheese
2 tablespoons olive oil, plus more for drizzling
1 teaspoon fine sea salt
2 tablespoons honey
1-2 teaspoons fresh thyme leaves

Add ricotta, feta, olive oil, and salt to the bowl of a food processor.  Process until smooth and fully combined, about 2 minutes.  Spoon the whipped ricotta into a serving bowl.  Drizzle with honey, olive oil, top with a few thyme leaves.  Serve with olive oil toasted crostini.  

Olive Oil Toasted Crostini
1 medium loaf ciabatta or baguette
7-8 tablespoons olive oil
1/2 teaspoon fine sea salt

Preheat the oven to 400 degrees.  Slice the bread into 1/2-inch-thick slices.  Brush each slice with olive oil on both sides, placing each onto a large sheet pan.  Place the sheet pan into the hot oven, toasting the crostini until golden brown on each side.  This should take 8-10 minutes.  Rotate the sheet pan as needed for even toasting.

ChezCindy: "Angel" Eggs Topped with Smoked Salmon

 

Creamy yolk filled hard boiled eggs deserve to be upgraded to Angel Eggs for their heavenly deliciousness.  I topped them with smoked salmon, but they would also be fantastic topped with beef brisket, thick slabs of crisp bacon, or crisp cucumber.  

Angel Eggs Topped with Smoked Salmon

6 large, hard-boiled eggs

1/4 cup mayonnaise

1 tablespoon sour cream

2 teaspoons mustard

paprika for garnish

2 ounces hot smoked salmon, chilled

micro-greens or chopped chives for garnish

Makes 12 halves

Prepare the eggs for hard-boiling or purchase eggs ready-made from the store.  Halve the eggs lengthwise.  Carefully remove the yolks to a medium bowl.  Place the whites onto a serving plate, set aside.  Thoroughly mash the yolks with a fork.  Stir in the mayonnaise, sour cream, and mustard until creamy.  Use a spoon to evenly fill each half.  Lightly sprinkle a bit of paprika over each half egg.  Top with a small piece of smoked salmon and a bit of green for garnish.  Chill until ready to serve.