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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