A tartine is simply an open-faced sandwich, and it's one of our favorite ways to pull together a super-quick appetizer. A side benefit is that a simple tartine, made with good bread, can be carried through into the meal; we didn't even serve bread with the simple spring lunch we made for our guests, except for what remained of these tartines.
We used an inexpensive creamy Boursin cheese spread with a touch of herbs, which was a nice alternative to cream cheese in these tartines.
Here are all the ingredients used in these tartines, but without amounts. This is obviously a flexible, open recipe; you can make one or two dozen!
Radish, Boursin, and Chive Tartines
Thinly sliced ciabatta bread
Boursin cheese spread or softened cream cheese
Fresh radishes, washed and dried
Fresh chives, minced
Kosher salt and freshly ground black pepper
Spread the bread with the cheese, and cut each slice in half. Cut the radishes in half lengthwise, then slice ultra-thin with a mandoline. Lay a few slices of radish on each bread slice, and sprinkle with minced chives, salt and pepper.
(Images: Faith Durand)