Easy Tartine With Pickled Blueberries and Strawberries
Today I’m starting a new series called “Tartine Tuesday.” Tartines are my favorite way to eat a sandwich so I will bring you a new recipe each week. They may be sweet, savory, or a little of both.
Today we use pickled strawberries and blueberries on toast with a spread of chèvre, hot honey, and a little fresh thyme.
The tanginess of the goat cheese combined with the pickled fruit just works. This particular tartine is perfect any time of day! Breakfast, lunch, or dinner!
What I love about Tartines
It’s the simplicity of tartines that I love. An open-faced sandwich that can be served at any meal. For breakfast, it may be a slice of toast slathered with good salted butter, served with jam on the side.
Tartines have less bread, so you really taste the flavors. Sometimes a sandwich seems like it’s all bread. That is not true with a tartine.
What kind of Bread Should I use to Make Tartines?
A good sourdough bread, sliced pretty thin, works beautifully. For savory tartines, I like a more earthy bread. I like to buy my bread at a bakery that will put it through the slicer on request. If I cut it at home, I usually end up cutting the slices too thick.
Pickled Strawberries & Blueberries
What will I need to make pickled strawberry & blueberry tartines?
- Sourdough or country bread
- Strawberries
- Blueberries
- Red onion
- Peppercorns
- Fresh thyme
- Chevre or goat cheese
- Honey or hot honey
Pickled Blueberries, Strawberries on a Tartine
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
Ingredients
- 1 pint strawberries (or enough to fill your jar), sliced in half
- 1 pint of blueberries (or enough to fill your jar)
- One teaspoon peppercorns
- One thin slice of red onion
- One teaspoon of fresh thyme leaves
- Distilled white vinegar
- Two teaspoon sugar
- Pinch of salt
- Two Slices of sourdough bread toasted
- Two tablespoons of goat cheese
- A drizzle of honey
Instructions
For the Pickled Strawberries:
- Fill the jar with the strawberries
- Add the peppercorns, pinch of salt, sugar, and fresh thyme, and fill with distilled white vinegar.
- Cover and store them in the refrigerator overnight.
For the Pickled Blueberries
- Fill the jar with blueberries
- Add the red onion, sugar, and pinch of salt, and fill with distilled white vinegar.
- Cover and store them in the refrigerator overnight.
To prepare the tartines:
- Toast two slices of bread on both sides
- Spread a layer of goat cheese
- Add pickled strawberries and flatten slightly with a fork
- Add pickled blueberries
- Drizzle a little honey or hot honey and a little fresh thyme
- Serve immediately
Notes
I love Le Parfait glass jars like these.
Pin for Later
If you enjoyed Pickled Blueberries, Strawberries on a Tartine, you may also like this post: Easy Puff Pastry Upside-Down Croque Monsieur.
Coincidentally, Pinch of Yum posted a similar recipe yesterday! Lindsay adds water with white balsamic vinegar. I used straight distilled white vinegar as I do when making pickled vegetables.
Dear Annie,
Such sophistication in the simplicity of your tartines. Memorial day is going to be laid back here at our new retirement community. I imagine inviting new friends for tartines and bridge on our terrace.
Also, love that the recipe can be pinned. I will label my board “Tartine Tuesdays”.
Hugs from Diney on Mercer Island
Diney! An entire Pinterest board for Tartine Tuesday? I’m flattered! I think tartines and bridge sound like the perfect combination.
xx
Yum! So easy and elegant.
Hi Renae,
Yes, it couldn’t be easier, and aren’t they so colorful?
xx
This is a wonderful idea! Have already saved this. A great idea for an easy, yet elegant lunch. I am looking forward to the next one! Thankyou!
Hi Colleen,
So easy, and they are quite elegant, aren’t they? Thanks for stopping by today!
xo
Oh my I love anything pickled. This sounds absolutely divine!!
Thanks, Cindy! Looking froward to your reel tomorrow for Steve’s birthday weekend!xx