Tartines or open sandwiches are absolutely adored by the French. Because they are simple, you need good bread, preferably sourdough, and the best, ripest blue cheese you can find. Serve it with the watercress tossed in vinaigrette made with walnut or hazelnut oil, and some toasted nuts.
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2 slices sourdough bread
About 1 tbsp extra-virgin olive oil
150g Cashel or Crozier blue cheese, rind discarded
Knob of butter
3 fresh ripe figs, cut in half
3 tbsps sherry vinegar
3 tbsp runny honey
Watercress salad, to serve (see intro)
50g toasted nuts, hazel or walnuts are best
Griddle pan
Small frying pan