My wife and I recently ordered a tartine as an appetizer while dining out, and it was amazing! That one had mashed avocado as the creamy component and was then topped with heirloom tomato slices and a balsamic glaze. While enjoying that part of our meal, we started thinking that it might be fun to give our recent Chanterelle Forage the Tartine treatment (aka building an open faced sandwich with a spreadable component upon toast).
Knowing that Chanterelles have a bit of an earthy/fruity/nutty flavour to them, we decided to play up those notes with our other ingredients. We began by whipping some goat cheese to spread upon our toast (homemade country wheat bread). We then sautéed some pears in one pan and chanterelles in another before assembling and giving it all a honey drizzle. Everything came together in glorious fashion to make a luxurious meal. Lastly, we served our toast alongside a simple arugula side salad.
Time: 30 Minutes
- Artisan Bread (We made a loaf of country wheat)
- Anjou Pear
- Kosher Salt
- Slice your pear. We did this by cutting our pear into quarters and removing the seeds with a paring (pearing?) knife. Then, we sliced each quarter like an avocado.
- Heat some butter in a large pan, and arrange your pear slices in the pan. Cook until they begin to caramelize and soften. Flip as necessary.
- As your pears cook, wash your chanterelles, and slice them in half.
- Heat some butter in another pan, and add your chanterelles. Sauté until they soften and begin to caramelize.
- Slice your bread, and start toasting. We buttered our bread and toasted on a griddle instead of a toaster.
- Combine your goat cheese, milk, and a sprinkle of kosher salt in your stand mixer, and whip until soft, creamy, and spreadable.
- When all of your toppings are ready, arrange your toast on your plate, and spread your whipped goat cheese. Then, layer your pear slices on each piece before topping with chanterelles. Lastly, give your tartines a good honey drizzle.
- Devour, and enjoy!