Tartines are tiny open-faced sandwiches, perfect for a happy hour snack or light lunch or supper. There are no real rules about how to put tartines together, though we do think that Pennsylvania ingredients yield the tastiest results! We love these cheese and topping suggestions that Sue Miller and Stefanie Angstadt of Collective Creamery brought to their visit to the Pennsylvania Kitchen.
Starting with olive oil-rubbed and toasted slices of local bread from Philly Bread Co., Lost Bread Co. and High Street on Market (all located in Philly — but feel free to use bread from your favorite local bakery!), they layered their own cheese with crunchy local veggies, honey and herbs. Here are the combinations they suggest:
- Birchrun Blue with Honey and Fresh Thyme on baguette
- Fat Cat with Sauteed Local Mushrooms and Onions on Anadama Bread (any multigrain or heritage grain bread will do), topped with Happy Cat Farm’s tomato jam
- Witchgrass with Watermelon Radish and Sea Salt on rustic French sourdough.
Feel free to follow these guidelines or experiment with Pennsylvania artisan cheese and accouterments you like!
Pennsylvania Cheese Tartines
|Prep Time||Cook Time||Total Time|
|10 min||5 min||15 min|
- Local cheese, such as Birchrun Hills Farm Birchrun Blue and Fat Cat and Valley Milkhouse Witchgrass
- 1 loaf dark rustic multi-grain bread
- 1 baguette
- 1 loaf miche (rustic French sourdough loaf)
- 2 tablespoons PA honey
- 1 sprig fresh thyme
- 1 bunch local watermelon radish
- Sea salt
- 1/2 pound locally grown shiitake mushrooms (oyster or crimini can also work)
- 1 small yellow onion
- Happy Cat Tomato Jam
- Slice bread, drizzle with olive oil, broil to toast 2-3 minutes.
- Add cheese, place back under the broiler until melted, another 2-3 minutes. Top with accouterments in the combinations suggested above.
- To make the mushroom variation, gently saute the yellow onions, and once soft and transparent, add the mushrooms. When they’ve softened, season with salt, and add to sliced bread topped with melted Fat Cat cheese.
- Recipe: Collective Creamery
- Photo: Dish Works