15 Summer Dinner Tartines That Celebrate Open-Faced Elegance

Summer dinner tartines offer an elegant twist on open-faced sandwiches, featuring vibrant ingredients that highlight seasonal flavors. Combinations like heirloom tomato with burrata, grilled peach and prosciutto, and avocado with radish showcase simplicity and sophistication. The versatility of these tartines allows for a variety of creations, such as smoked salmon with cream cheese or fig and ricotta with walnuts. Each option invites creativity and can cater to diverse tastes, enticing anyone to explore more delightful combinations.

Heirloom Tomato and Burrata Tartine

Heirloom Tomato and Burrata Tartine is a delightful open-faced sandwich that beautifully showcases the vibrant flavors of summer, making it a perfect dish for a light lunch, brunch, or dinner.

It’s ideal for anyone looking to enjoy fresh and seasonal ingredients while impressing guests with minimal effort. The preparation time for this tartine is approximately 15-20 minutes, allowing you to whip up this flavorful dish quickly.

Ingredients:

• 2 slices of rustic bread (like sourdough or ciabatta)
• 1 large heirloom tomato, sliced
• 1 ball of burrata cheese
• Fresh basil leaves
• Extra virgin olive oil
• Balsamic glaze (optional)
• Sea salt
• Freshly cracked black pepper

Cooking Steps:

1. Begin by toasting the slices of bread until they are golden and crispy. You can do this in a toaster, oven, or on a grill for added flavor.
2. While the bread is toasting, slice the heirloom tomato into thick slabs and set aside.
3. Once the bread is toasted, place the slices on a serving plate.
4. Tear the burrata cheese and distribute it evenly on top of each slice of toasted bread.
5. Layer the heirloom tomato slices over the burrata.
6. Add fresh basil leaves for a burst of flavor and color.
7. Drizzle with extra virgin olive oil to enhance the richness of the dish.
8. Finish with a sprinkle of sea salt and freshly cracked black pepper. Drizzle with balsamic glaze if desired for added sweetness and acidity.

Variations and Tips:

• For a more robust flavor, add a thin layer of pesto under the burrata.
• Experiment with different types of heirloom tomatoes or even cherry tomatoes for an interesting presentation.
• You can add a layer of arugula or spinach for an extra crunch and nutritional boost.
• If you prefer grilled or roasted tomatoes, lightly grill the tomato slices before layering them on the tartine.
• This dish can be served warm or at room temperature, making it versatile for any occasion.

Grilled Peach and Prosciutto Tartine

Grilled Peach and Prosciutto Tartine is a delightful summer dish that perfectly combines sweet and savory flavors. This open-faced sandwich is ideal for leisurely lunches, elegant brunches, or as an appetizer for a gathering with friends. With a preparation time of just 15 minutes and a grilling time of 5-7 minutes, this dish is easy to whip up yet impressively classy.

Ingredients:

• 4 slices of crusty baguette or artisan bread
• 2 ripe peaches, halved and pitted
• 4 ounces of prosciutto, thinly sliced
• 4 ounces of goat cheese or ricotta cheese
• 1 tablespoon of olive oil
• Fresh basil leaves, for garnish
• Balsamic glaze (optional)
• Salt and pepper, to taste

Cooking Steps:

1. Prepare the Grill: Preheat the grill to medium-high heat.
2. Grill the Peaches: Brush the peach halves lightly with olive oil. Place them cut-side down on the grill and cook for about 3-4 minutes or until grill marks appear and the peaches are softened. Remove from the grill and let cool slightly before slicing.
3. Toast the Bread: While the peaches are cooling, place the baguette slices on the grill for about 2-3 minutes, until they are toasted and have nice grill marks.
4. Assemble the Tartine: Spread a generous layer of goat cheese or ricotta cheese on each slice of toasted bread. Top with a few slices of the grilled peaches and then layer on slices of prosciutto.
5. Season and Serve: Sprinkle with salt, pepper, and garnish with fresh basil leaves. Drizzle with balsamic glaze if desired. Serve immediately.

Variations and Tips:

• Cheese Alternatives: Try using feta or cottage cheese for different flavor profiles.
• Fruit Options: Substitute peaches with grilled plums, nectarines, or even strawberries for a twist.
• Herb Infusion: Enhance your tartine by adding fresh thyme or mint alongside the basil for an aromatic note.
• Make Ahead: Prepare the grilled peaches and toasted bread ahead of time. Assemble just before serving to keep the bread crisp.
• Vegetarian Option: Omit the prosciutto and add arugula for a fresh, peppery bite while keeping it satisfying.

Avocado and Radish Tartine With Chili Flakes

Avocado and Radish Tartine with Chili Flakes is a fresh and vibrant open-faced sandwich that makes for a perfect summer meal or a light snack.

Ideal for anyone looking for a quick yet satisfying bite, this tartine combines creamy avocado with peppery radishes and a kick of chili flakes for added flavor. The preparation time is about 10 minutes, making it an excellent choice for a busy afternoon or a leisurely weekend brunch.

Ingredients:

• 1 slice of hearty whole-grain or sourdough bread
• 1 ripe avocado
• 4-6 radishes, thinly sliced
• 1 tablespoon lemon juice
• Salt, to taste
• Olive oil, for drizzling
• Chili flakes, to taste
• Fresh herbs (optional, for garnish, e.g., cilantro or parsley)

Cooking Steps:

1. Toast the slice of bread to your desired level of crispiness.
2. While the bread is toasting, in a bowl, mash the avocado using a fork, then mix in the lemon juice and a pinch of salt to taste.
3. Spread the mashed avocado generously over the toasted bread.
4. Layer the thinly sliced radishes over the avocado.
5. Drizzle with olive oil and sprinkle with chili flakes to taste.
6. If desired, garnish with fresh herbs for an added flavor dimension.
7. Slice and serve immediately.

Variations and Tips:

• For an extra layer of flavor, add a smear of cream cheese or goat cheese on the toast before the avocado.
• Add a poached or fried egg on top for a more filling meal.
• Swap out radishes for cucumber slices or add sliced cherry tomatoes for a different crunch.
• Experiment with different types of bread for varied textures and flavors – rosemary bread or multigrain could be great alternatives.
• If you want a touch of sweetness, consider drizzling with a bit of honey along with the olive oil.

Roasted Beet and Goat Cheese Tartine

This Roasted Beet and Goat Cheese Tartine is a vibrant and flavorful open-faced sandwich that beautifully showcases the earthy sweetness of roasted beets paired with the creamy tang of goat cheese. It’s an ideal dish for a light summer dinner or an elegant appetizer for gatherings, perfect for vegetarians and those seeking a revitalizing meal option.

Preparation time is approximately 30 minutes, making it a quick yet impressive addition to your culinary repertoire.

Ingredients:

• 2 medium-sized beets, scrubbed and trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices of crusty bread (such as sourdough or whole grain)
• 4 ounces goat cheese, softened
• 1 tablespoon honey (optional)
• Fresh arugula or spinach for garnish
• Balsamic glaze for drizzling (optional)
• Chopped walnuts or pecans for topping (optional)

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets in aluminum foil drizzled with 1 tablespoon of olive oil, season with salt and pepper, and secure the foil tightly.
3. Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until they are tender when pierced with a fork.
4. Remove the beets from the oven and allow to cool slightly before peeling. Once peeled, slice the beets into thin rounds.
5. While the beets are roasting, place the slices of bread on another baking sheet and drizzle with the remaining olive oil. Toast in the oven for about 10 minutes until golden brown and crispy.
6. Spread a generous layer of goat cheese onto each slice of toasted bread.
7. Top the goat cheese with the sliced roasted beets. If desired, drizzle honey over the beets for added sweetness.
8. Garnish with fresh arugula or spinach, and drizzle with balsamic glaze. Sprinkle chopped nuts on top for an extra crunch.
9. Serve immediately and enjoy the delightful combination of flavors.

Variations and Tips:

• For added flavor, mix fresh herbs such as thyme or rosemary into the goat cheese before spreading.
• Substitute the goat cheese with feta or ricotta for a different taste.
• Add sliced avocados or a poached egg for a heartier version.
• This tartine can be served as an appetizer or can be made larger to serve as a main dish.

Enjoy experimenting with different types of bread and toppings!

Smoked Salmon and Cream Cheese Tartine

Smoked Salmon and Cream Cheese Tartines are a delightful open-faced sandwich that combine the rich, buttery flavor of cream cheese with the slightly salty, savory notes of smoked salmon. This dish is perfect for a light lunch, brunch, or a sophisticated appetizer at gatherings, making it ideal for those who appreciate fresh, high-quality flavors.

With minimal preparation time of about 10 minutes, you can whip up these elegant tartines quickly and impressively.

Ingredients:

• 4 slices of crusty bread (such as sourdough or baguette)
• 8 ounces of cream cheese, softened
• 8 ounces of smoked salmon
• 1 tablespoon of fresh dill, chopped (plus more for garnish)
• 1 tablespoon of capers, drained
• 1 tablespoon of lemon juice
• Freshly cracked pepper, to taste
• Lemon wedges, for serving

Cooking Steps:

1. Toast the Bread: Begin by toasting the slices of bread until golden brown and crispy. This adds a delightful crunch to your tartines.
2. Prepare the Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, chopped dill, lemon juice, and a pinch of freshly cracked pepper. Mix until smooth and well incorporated.
3. Assemble the Tartines: Spread a generous layer of the cream cheese mixture on each slice of toasted bread.
4. Add the Smoked Salmon: Top the cream cheese with slices of smoked salmon, ensuring each tartine has a hearty portion.
5. Garnish: Scatter capers over the smoked salmon and add a few extra sprigs of dill for garnish. Serve with lemon wedges on the side.

Variations & Tips:

• For a twist, you can add sliced cucumbers or avocado on top of the smoked salmon for extra freshness.
• Experiment with different types of bread such as rye or whole grain for varying flavors and textures.
• If you want a bit of heat, a dash of horseradish mixed into the cream cheese can add a nice kick.
• These tartines can be made ahead of time; just assemble and store in the fridge for up to an hour before serving to keep the bread crisp.

Zucchini and Feta Tartine With Fresh Mint

Zucchini and Feta Tartine with Fresh Mint is a delightful open-faced sandwich that embodies the essence of summer.

It’s perfect for casual gatherings, light lunches, or even as an appetizer for a dinner party. The combination of fresh zucchini, creamy feta cheese, and fragrant mint creates a revitalizing and satisfying dish. This recipe takes about 20 minutes to prepare, making it a quick yet elegant option for any occasion.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 slices of crusty bread (such as sourdough or baguette)
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, roughly chopped
• Zest of 1 lemon
• Optional: Balsamic reduction for drizzling

Cooking Steps:

1. Preheat your grill or grill pan over medium-high heat.
2. In a bowl, toss the thinly sliced zucchini with olive oil, salt, and black pepper until evenly coated.
3. Grill the zucchini slices for about 2-3 minutes on each side, or until tender and golden brown. Remove from heat and set aside.
4. Toast the slices of bread on the grill until golden and slightly crispy, about 2-3 minutes per side.
5. To assemble the tartines, layer the grilled zucchini on each slice of toasted bread.
6. Top with crumbled feta cheese, chopped mint, and lemon zest.
7. Optional: Drizzle with balsamic reduction for added flavor before serving.

Variations and Tips:

• Vegetable Swap: Feel free to replace zucchini with other veggies like eggplant or bell peppers, depending on your preference and seasonal availability.
• Herb Options: Experiment with different herbs such as basil or parsley if mint isn’t available.
• Add Protein: For a heartier tartine, consider adding slices of grilled chicken or smoked salmon on top of the feta.
• Presentation: Garnish with extra mint leaves or lemon wedges for a vibrant look.
• Make Ahead: Pre-grill the zucchini and toast the bread ahead of time, then assemble right before serving for a fresh dish.

Chicken Salad Tartine With Dill and Capers

Chicken Salad Tartines are a delightful open-faced sandwich that combines the richness of chicken salad with the bright flavors of dill and capers. They are perfect for a light summer lunch or dinner, ideal for anyone looking for a revitalizing yet satisfying meal. This recipe takes about 20 minutes to prepare, making it a quick and easy option for busy days or casual gatherings.

Ingredients:

• 2 cups cooked chicken, shredded or chopped
• 1/2 cup mayonnaise
• 2 tablespoons Greek yogurt (optional, for a tangy taste)
• 1 tablespoon Dijon mustard
• 2 tablespoons capers, rinsed and chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 4 slices of crusty bread (such as sourdough or ciabatta)
• Lettuce leaves, for garnish
• Sliced tomatoes, for serving

Cooking Steps:

1. In a mixing bowl, combine the shredded chicken, mayonnaise, Greek yogurt (if using), Dijon mustard, capers, dill, and lemon juice. Mix until well incorporated.
2. Season the chicken salad mixture with salt and pepper to taste, adjusting for your preference.
3. Toast the slices of crusty bread until golden brown and slightly crispy.
4. Spread a generous amount of the chicken salad on each slice of toasted bread.
5. Top each tartine with a few lettuce leaves and slices of fresh tomato for added freshness.
6. Serve immediately and enjoy!

Variations and Tips:

• For a lighter version, use Greek yogurt in place of some or all of the mayonnaise.
• Add diced celery or apples for an extra crunch and sweetness.
• Swap out dill for other herbs such as tarragon or parsley for different flavor profiles.
• These tartines can be made ahead of time; just keep the chicken salad in the fridge and assemble the tartines just before serving to keep the bread from getting soggy.
• Pair with a revitalizing salad or chilled soup for a complete summer meal.

Watermelon and Feta Tartine With Balsamic Drizzle

Watermelon and Feta Tartine is a rejuvenating and vibrant dish that brings together the sweet juiciness of watermelon with the salty creaminess of feta cheese, all topped off with a tangy balsamic drizzle.

This light and flavorful open-faced sandwich is perfect for summer gatherings, picnics, or a quick lunch. With a preparation time of just 15 minutes, it’s an easy yet elegant option that will impress your guests.

Ingredients:

• 1 large slice of crusty bread (like ciabatta or a baguette)
• 1 cup of watermelon, cubed or sliced
• ½ cup of feta cheese, crumbled
• Fresh mint leaves, for garnish
• 2 tablespoons of balsamic glaze
• Olive oil (optional, for drizzling)
• Salt and pepper, to taste

Cooking Steps:

1. Begin by toasting the slice of crusty bread until golden brown and crisp. This can be done in a toaster or on a grill for added flavor.
2. Once toasted, place the slice of bread on a serving plate. You may drizzle a bit of olive oil on it if you prefer extra richness.
3. In a bowl, combine the cubed watermelon with a pinch of salt and pepper. This enhances the flavors and balances the sweetness of the watermelon.
4. Layer the seasoned watermelon pieces onto the toasted bread evenly.
5. Sprinkle the crumbled feta cheese generously over the top of the watermelon.
6. Drizzle the balsamic glaze over the tartine, allowing it to cascade beautifully over the watermelon and feta.
7. Garnish with fresh mint leaves for a pop of color and added freshness.
8. Serve immediately and enjoy this delightful summer dish!

Variations and Tips:

• For added flavor, consider adding a layer of fresh arugula or spinach on the bread before topping with watermelon and feta.
• Experiment with different types of cheese, such as goat cheese or ricotta, for variations in taste and texture.
• If you want a touch of heat, sprinkle some red pepper flakes over the tartine while drizzling the balsamic glaze.
• Pair the tartine with a light salad or a chilled glass of white wine for a complete summer meal.
• You can prepare the components ahead of time—just assemble the tartines just before serving to keep the bread crisp.

Pesto and Grilled Vegetable Tartine

Pesto and Grilled Vegetable Tartine is a vibrant, open-faced sandwich that’s perfect for summer dining. This dish combines the robust flavors of homemade or store-bought pesto with a variety of seasonal grilled vegetables, making it an ideal option for vegetarians and those seeking a light yet satisfying meal.

The preparation time is approximately 20 minutes, with an additional 10 minutes for grilling vegetables, making it a quick and easy choice for a weeknight dinner or a leisurely weekend lunch.

Ingredients:

• 4 slices of ciabatta or sourdough bread
• 1 cup fresh basil pesto
• 1 medium zucchini, sliced into rounds
• 1 bell pepper (red, yellow, or orange), cut into strips
• 1 medium eggplant, sliced into rounds
• 1 cup cherry tomatoes, halved
• Olive oil
• Salt and pepper, to taste
• Optional toppings: crumbled feta cheese, balsamic reduction, or arugula

Cooking Steps and Variations:

1. Prep the Vegetables: Preheat your grill or grill pan to medium-high heat. Toss the zucchini, bell pepper, eggplant, and cherry tomatoes with a drizzle of olive oil, salt, and pepper to coat evenly.
2. Grill the Vegetables: Place the prepared vegetables on the grill and cook for about 3-4 minutes on each side until they are tender and have nice grill marks. Remove the vegetables from heat and set aside.
3. Toast the Bread: While the vegetables are grilling, place the bread slices on the grill or a separate pan over medium heat, toasting them lightly on both sides until golden and crispy.
4. Assemble the Tartines: Spread a generous layer of pesto over each toasted slice of bread. Top with the grilled vegetables, starting with the eggplant, zucchini, bell peppers, and cherry tomatoes.
5. Add Optional Toppings: If desired, sprinkle crumbled feta cheese over the top, drizzle with balsamic reduction, or add a handful of arugula for a fresh contrast.
6. Serve: Enjoy the tartine immediately while the bread is warm and the vegetables are fresh off the grill.

Tips:

• For added protein, consider adding grilled chicken or chickpeas on top of the tartines.
• Experiment with different vegetables based on what is in season or what you have available; mushrooms, asparagus, or arugula can make for great additions.
• If you prefer a non-grilled option, you can roast the vegetables in the oven at 400°F for about 20 minutes instead. Adjust the cooking time as necessary until the vegetables are tender.

Strawberry and Mascarpone Tartine With Honey

Strawberry and Mascarpone Tartine With Honey is a delightful, open-faced sandwich that showcases the freshness of summer strawberries paired with the creamy richness of mascarpone cheese. This dish is ideal for brunches, picnics, or light desserts and is perfect for anyone wanting a sweet yet sophisticated treat.

Preparation time is approximately 10 minutes, making it a quick and easy option that packs a flavor punch!

Ingredients:

• 4 slices of crusty bread (such as ciabatta or sourdough)
• 1 cup mascarpone cheese
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons honey (plus extra for drizzling)
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish (optional)
• Pinch of salt

Instructions:

1. Toast the Bread: Begin by lightly toasting the slices of bread until golden and crispy.
2. Prepare the Mascarpone Mixture: In a medium bowl, combine the mascarpone cheese, honey (2 tablespoons), vanilla extract, and a pinch of salt. Mix until well blended and creamy.
3. Assemble the Tartines: Spread a generous layer of the mascarpone mixture over each slice of toasted bread.
4. Add Strawberries: Top the mascarpone with slices of fresh strawberries, arranging them nicely on each tartine.
5. Drizzle with Honey: Lightly drizzle additional honey over the strawberries for added sweetness.
6. Garnish: If desired, finish with fresh mint leaves for an extra pop of color and flavor.

Variations and Tips:

• Bread Choice: Experiment with different types of bread, such as whole grain or a sweet brioche.
• Fruit Options: Substitute strawberries with other berries like blueberries, raspberries, or sliced peaches, depending on the season.
• Add a Crunch: Sprinkle chopped nuts, like pistachios or almonds, on top for added texture.
• Spice It Up: Incorporate a pinch of cinnamon or nutmeg into the mascarpone mixture for a warm flavor twist.
• Serve Immediately: These tartines are best enjoyed fresh, so prepare just before serving to maintain the crispness of the bread and the freshness of the fruit.

Spicy Chickpea and Avocado Tartine

Spicy Chickpea and Avocado Tartine

This Spicy Chickpea and Avocado Tartine is a delightful open-faced sandwich that brings together the creaminess of ripe avocado and the hearty flavor of spiced chickpeas.

It’s a fantastic option for a light lunch or dinner, perfect for vegetarians and anyone looking to indulge in a healthy meal. With just 15 minutes of preparation time, you can whip up this vibrant dish that’s both satisfying and nutritious.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 4 slices of crusty bread (like sourdough or whole grain)
• Fresh cilantro or parsley, for garnish
• Lemon wedges, for serving
• Optional toppings: sliced radishes, cherry tomatoes, or pickled red onions

Cooking Steps:

1. In a bowl, mash the avocado with a fork until smooth, adding a pinch of salt and pepper to taste. Set aside.
2. In a pan over medium heat, add the olive oil. Once hot, add the rinsed chickpeas, smoked paprika, cayenne pepper, salt, and pepper. Sauté for about 5 minutes or until the chickpeas are warmed through and slightly crispy.
3. Toast the slices of bread until golden brown.
4. Spread a generous amount of the mashed avocado on each slice of toasted bread.
5. Top the avocado with the spiced chickpeas, distributing evenly among the tartines.
6. Garnish with fresh cilantro or parsley and serve with lemon wedges on the side. Enjoy!

Variations & Tips:

• For added texture, consider adding sliced radishes or cherry tomatoes on top of the chickpeas.
• If you prefer a milder flavor, reduce the cayenne pepper or remove it altogether.
• Swap out the olive oil for tahini for a nuttier flavor in the chickpeas.
• You can prepare the chickpeas in advance and store them in the refrigerator; simply warm them up before assembling your tartines.
• Feel free to experiment with different toppings like feta cheese or even a drizzle of hot sauce for those who love a kick!

Egg Salad Tartine With Chives and Lemon

Egg salad tartine is a delightful open-faced sandwich that showcases creamy egg salad beautifully layered on crispy bread. This dish is perfect for a light summer lunch or brunch, especially for those who enjoy fresh flavors and simple preparations.

With a preparation time of just 15 minutes, it’s suitable for anyone looking to whip up something quick and satisfying for themselves or guests.

Ingredients:

• 4 large eggs
• 2 tablespoons mayonnaise
• 1 tablespoon Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh chives, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• 4 slices of crusty bread (such as sourdough or baguette)
• Arugula or mixed greens, for topping

Cooking Steps:

1. Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then reduce the heat to a simmer. Cook the eggs for about 10-12 minutes for hard-boiled eggs.

Once done, transfer the eggs to an ice bath to cool, then peel the shells.

2. Prepare the Egg Salad: In a mixing bowl, coarsely chop the boiled eggs. Add the mayonnaise, Greek yogurt, Dijon mustard, chopped chives, lemon zest, and lemon juice.

Season with salt and pepper to taste. Mix until combined, but still chunky for texture.

3. Toast the Bread: While preparing the egg salad, toast the slices of bread until they are golden and crispy.

4. Assemble the Tartines: Spread a generous amount of the egg salad mixture on each slice of toasted bread.

Top with a handful of arugula or mixed greens for freshness.

5. Serve: Serve immediately while the bread is warm and the salad is fresh. Optional: garnish with extra chives or a sprinkle of paprika for color.

Variations & Tips:

• Add Avocado: For a creamy twist, add sliced or mashed avocado on top of the egg salad.
• Spice it Up: Incorporate a touch of sriracha or a sprinkle of red pepper flakes for some heat.
• Herbs Galore: Experiment with other fresh herbs, such as dill, parsley, or tarragon, for different flavor profiles.
• Gluten-Free Option: Use gluten-free bread or lettuce leaves as a base for a lighter alternative.
• Storage: The egg salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just toast the bread right before serving to maintain its crunchiness.

Caprese Tartine With Basil and Balsamic Glaze

Caprese Tartine is a delightful open-faced sandwich inspired by the classic Italian Caprese salad, showcasing fresh tomatoes, creamy mozzarella, and fragrant basil.

This dish is perfect for a light summer dinner or as an appetizer for a gathering with friends and family.

With a preparation time of just 15 minutes, it’s a quick and aesthetically pleasing option for those wanting to enjoy fresh flavors without extensive cooking.

Ingredients:

• 4 slices of crusty bread (such as ciabatta or sourdough)
• 2 medium ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• Fresh basil leaves
• Olive oil for drizzling
• Salt and pepper to taste
• 2 tablespoons balsamic glaze

Cooking Steps:

1. Begin by toasting the slices of crusty bread until they are golden brown and have a slight crunch.
2. While the bread is toasting, slice the ripe tomatoes and fresh mozzarella cheese.
3. Once the bread is ready, layer the slices with the mozzarella cheese, followed by the tomato slices.
4. Top each tartine with a few fresh basil leaves.
5. Drizzle a little olive oil over the top and sprinkle with salt and pepper to taste.
6. Finally, finish with a generous drizzle of balsamic glaze to add sweetness and acidity.

Variations and Tips:

• Add Protein: For a more filling meal, consider adding slices of grilled chicken or prosciutto.
• Seasoning Twist: Experiment with flavored oils, such as garlic-infused olive oil, to add an extra kick.
• Cheese Variation: Swap out mozzarella for burrata or goat cheese for a different flavor profile.
• Vegetable Additions: Incorporate arugula, roasted peppers, or avocado for added texture and flavor.
• Make Ahead: Prepare the components ahead of time and assemble just before serving to keep the bread crispy.

Fig and Ricotta Tartine With Walnuts

Fig and Ricotta Tartine with Walnuts is a delightful open-faced sandwich that marries the sweet, caramelized flavor of fresh figs with the creamy richness of ricotta cheese, all atop a sturdy crust of your favorite bread.

This light yet satisfying dish is perfect for a summer brunch or a sophisticated appetizer for gatherings.

With a total preparation time of about 15 minutes, it offers a quick and elegant way to impress your guests or treat yourself.

Ingredients:

• 4 slices of rustic bread (like sourdough or whole grain)
• 1 cup ricotta cheese
• 8-10 fresh figs, sliced
• ½ cup walnut halves, toasted
• Honey, for drizzling
• Fresh thyme or basil leaves, for garnish
• Salt and pepper, to taste

Cooking Steps:

1. Toast the slices of rustic bread until golden brown and crispy.
2. In a small bowl, season the ricotta cheese with salt and pepper to taste.
3. Spread a generous layer of the ricotta evenly over each slice of toasted bread.
4. Arrange the sliced figs on top of the ricotta in an aesthetically pleasing manner.
5. Scatter the toasted walnut halves over the figs.
6. Drizzle honey on top of the tartines for a touch of sweetness.
7. Garnish with fresh thyme or basil leaves for a burst of flavor and color.
8. Serve immediately and enjoy your delicious fig and ricotta tartine!

Variations and Tips:

• Bread Options: Experiment with different types of bread such as baguette, ciabatta, or gluten-free alternatives to suit your preference.
• Cheese Alternatives: Substitute ricotta cheese with goat cheese or mascarpone for a different creamy texture and flavor.
• Fruit Switch-Up: Try using other seasonal fruits like sliced peaches, strawberries, or pears in place of figs.
• Nut Options: Besides walnuts, consider using pecans, almond slices, or hazelnuts for a varied crunch.
• Add a Zing: Add a splash of balsamic reduction or a sprinkle of crushed red pepper for a bit of acidity or heat.
• Make Ahead: Prepare the ricotta spread and toast the bread ahead of time, then assemble just before serving to keep the bread crisp.

This recipe is versatile and allows for creativity, making it a wonderful addition to your summer dining repertoire!

Lemon-Herb Tuna Tartine With Arugula

Lemon-Herb Tuna Tartine with Arugula is a revitalizing and delightful open-faced sandwich, perfect for summer gatherings or a light lunch. This dish is ideal for seafood lovers who enjoy bright flavors and a touch of elegance in their meals. With a preparation time of just 15 minutes, it’s a quick and easy way to incorporate nutritious ingredients like tuna and fresh greens into your diet.

Ingredients:

• 1 can of tuna, drained
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 4 slices of crusty bread (such as sourdough or baguette)
• 2 cups arugula
• Olive oil for drizzling
• Lemon wedges for garnish

Cooking Steps:

1. In a medium bowl, combine the drained tuna, mayonnaise, lemon juice, chopped parsley, chopped dill, salt, and pepper. Mix until well combined.
2. Toast the slices of crusty bread to your desired level of crispiness.
3. On each slice of toasted bread, generously spread the lemon-herb tuna mixture.
4. Top each tartine with a handful of fresh arugula.
5. Drizzle a little olive oil over the arugula and finish with a squeeze of lemon juice from the wedges for added brightness.
6. Serve immediately, garnished with extra lemon wedges on the side.

Variations & Tips:

• For a Mediterranean twist, add some diced cucumbers or sun-dried tomatoes to the tuna mixture.
• Swap the arugula with other greens, such as spinach or mixed salad greens, according to your preference.
• If you prefer a spicier note, add a dash of hot sauce or a sprinkle of red pepper flakes to the tuna mixture.
• Make it gluten-free by using gluten-free bread or serving the tuna salad on cucumber slices instead of bread.
• This tartine can be enjoyed cold, making it a perfect dish for picnics or meal prep for the week ahead.