Happy Wednesday folks! The weather is glorious and the week is half over, I don't know about you, but I sure have a smile on my face.
Today, I ventured back to Tartinery for another lunch and thought that I would give you all a delish and simple recipe for a tartine based on the flavors that we ingested, light and fresh! Originally tartines began as a piece of bread, typically Pain Polaine, a traditionally rustic French bread, with something spread on top of it. However, nowadays, they tend to imply open faced sandwiches with the accompaniment of a green salad. Classically French, these are an easy and simple meal with thousands upon thousands of variations. Hard to go wrong. At the center of all tartines, if you ask me, there should be some sort of spreadable element, whether its cheeses or hummus or aioli or tapenade or butters or caramels, you name it, it will work!
For today's tartine, lets start with a nice fresh non-toasted slice of Pain Polaine. Next, spread a nice amount of burrata onto the bread. In case you are not familiar with burrata (butter in Italian), it is a fresh Italian cheese meant to be consumed within days of production. The exterior is solid mozzarella while the interior contains both mozzarella and cream, creating a unique texture that allows it to be spread upon the bread. It is the height of creamy decadence and a fantastic balance of silky sumptuousness -- a true treat for anyone! This is a cheese that will most certainly bring a smile to your face. Next up comes a few slices of Gravlax from Russ and Daughters on the Lower East Side. Gravlax is a salmon that has been cured and rubbed with a mixture of salt, sugar, and dill. Smoky, fishy, herbal and excellent with the creamy burrata cheese. Sprinkle just a few drops of lemon juice on top of the fish and top with a few leaves of arugula. What you will get is an excellent mixture of silky sweet gooeyness from the cheese mixed with the salty, tangy, fishiness of the Gravlax that will be balanced out by the bread, arugula, and the few drops of lemon juice. Enjoy this with a nice glass of crisp Sancerre while sitting outside in Nolita watching the world pass you by.
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