• Dieter’s Tartine


    This light and tasty open-faced sandwich from Dorie Greenspan’s Around My French Table is apparently extremely popular among ladies who lunch in Paris since it is “filling but not fattening, pretty but not precious, and fine for any season.”  I used what I had on hand – cottage cheese with sour cream, green onions and cilantro – and just used my regular toaster.  Fresh baked bread will make or break this tartine.

    Ingredients:  (for one serving)

    • 1 large slice country bread, about 1/3 inch thick
    • 1/2 cup nonfat fromage blanc or nonfat cottage cheese thinned with sour cream (about 6 T cottage cheese to 2 T sour cream)
    • Salt and pepper
    • 1/3 seedless cucumber, peeled and diced
    • 1 small tomato, preferably peeled and seeded, diced
    • Chopped fresh chives
    • Herbes de Provence (optional)
    Lightly grill one side of the bread or toast it on one side in a toaster oven.  Place the bread toasted side up on a large plate, spread with the fromage blanc and season with salt and pepper.  Or whisk the cottage cheese and sour cream together vigorously (or pulse a few times in a blender), spread on the bread and season.  Toss the cucumber and tomato cubes with salt and pepper and spoon them over the tartine, paying no attention to what spills over onto the plate.  Sprinkle with chives and a tiny pinch of Herbes de Provence, if you’re using them.  Leave the slice of bread whole or cut it in half; serve immediately.


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