gastronome
burning blog: triptych of tartines

We had our tartines for supper this evening. After Derrick's fashion, I plumbed the refrigerator for the remains of last weekend's wedding reception, and created a lovely set of tartines for dinner.

I used Acme Bread's herb slab, cut in half & then into triangles. The topping combos were:

Asparagus pesto, crispy fried pancetta, and a quick grating of fresh parmesan

Tofu spread with chunks of pepper & garlic smoked salmon

Muhommorah with white anchovy filets

I toasted them for a scant minute under the broiler, and voila! Breakfast for supper. (I had planned a salad, but suddenly the tartines were just done! I paired mine with a Greenwood Ridge Sauvignon Blanc. Unfortunately, my camera recently disappeared - so I am photoless, as well.)

Posted by shock on March 07, 2004 | TrackBack
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