Maybe you haven't noticed, but I'm posting roughly every other day instead of my daily Eager Beaver of yore. It's a more sustainable rhythm, but the upshot is I've got recipes piling up like nobody's business. I've got soup, cookies, cake, and sandwiches waiting in the wings, and I never know what will make it on here from day to day.
Today, it's these tartines, which is a fancy name for open-faced sandwiches. The way I think of it, you don't have to cover up all the pretty stuff with more bread. And somehow, the fact they're called tartines gives more freedom to experiment with toppings.
I got a tray of figs today at Costco, so they'll be going in everything for a few days. I'm imagining a fig and ricotta--you guessed it--galette. And figs in my salad. If I get ambitious and caloric, it will be figs wrapped in bacon and broiled. I've noticed not everyone likes those seedy, squishy figs. If they're not your thing, I'm sorry for you. And you could easily substitute some thinly-sliced crisp apple.
I had these for lunch and dinner today, and am planning on having them for breakfast. Yancey's at the fire station, clearly. This was my exchange with Wyatt on the way home from the park at 5:00:
Wyatt: Mom, what's for dinner?
Me: [sighing, annoyed, tired]: I don't know, honey. We'll see.
Wyatt: You usually have a plan. This means we're having something yummy for dinner, like macaroni and cheese or Top Ramen. Yeah!
How is it that Wyatt can be six, yet see absolutely everything in his world (and about his mother) so clearly? So the kids had some "yummy" boxed macaroni and cheese while I popped a couple tartines in the oven. And who am I kidding? After chasing four kids around the park, I was still hungry and finished off the kids' mac and cheese. Mine was swimming in Crystal's hot sauce, but that's another post. If you don't have Crystal's in your fridge, we're wasting our time talking about tartines.
Fig, Thyme, and Blue Cheese Tartines
Makes two tartines, enough to serve one mother who's just returned from Costco and successfully resisted the pizza (and toddler entreaties for pizza) on her way out.
2 thick slices fresh artisan bread
2 oz. chevre
1 large fig, thinly sliced
bit of crumbled blue cheese
2 Tb. coarsely chopped pecans
few springs of fresh thyme or lemon thyme, leaves stripped from stems
drizzle of honey
fresh ground pepper
Lightly toast both sides of bread under the broiler or in the toaster.
Spread chevre. Top with overlapping fig slices, then blue cheese. Broil on high for 2-3 minutes, until edges of toast are crispy and toppings are bubbling.
Remove from oven and sprinkle on pecans and thyme. Top with a drizzle of honey and a grind of pepper.