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The Art of the Tartine: Simple & Elegant Open-Faced Toasts for Any Occasion

There’s a culinary confession I must make: the preparations for Valentine’s Day, usually a time for elaborate meals, took an unexpected turn this year. Our planned steaks were enjoyed, the decadent torte savored, and even the turnips transformed into a comforting soup well before the actual holiday arrived. Life, as it often does, had other plans. My husband, Ben, couldn’t make it home for Valentine’s dinner, so we happily postponed our romantic celebration until the weekend. This serendipitous delay allowed my mother to join us, turning a quiet dinner for two into a cherished family gathering.

Our special evening evolved into a delightful meze-style feast, featuring the remnants of our original Valentine’s menu alongside an exciting new addition: a braised radicchio and gorgonzola tartine. This particular creation, inspired by the legendary Nancy Silverton, promised a unique blend of flavors and textures, igniting a new passion in my kitchen.

Discovering the Magic of Nancy Silverton’s Sandwich Book

My fascination with open-faced sandwiches, or tartines, truly began after discovering Nancy Silverton’s remarkable hard-boiled egg toasts with bagna cauda from her acclaimed Nancy Silverton Sandwich Book. This culinary guide quickly became an indispensable treasure, opening my eyes to an endless array of inventive and surprisingly simple combinations. It was within its pages that I first encountered the concept of a gorgonzola, radicchio, honey, and walnut tartine—a pairing I’d seen before, but never presented with such a captivating flair.

Silverton’s full vision for this particular tartine involves slices of grilled bread, generously topped with sweet Gorgonzola Dolce and a delicate drizzle of honey. These sweet elements masterfully balance the inherent bitterness of radicchio, which is braised to perfection with balsamic vinegar and rosemary. To add another layer of complexity, spicy candied walnuts are introduced, providing both additional sweetness and a delightful crunch, contrasting beautifully with the creamy cheese and tender radicchio. While we opted for a slightly simpler version during our family dinner, focusing on the braised radicchio and gorgonzola, the inherent sweetness of the cheese proved sufficient to counteract the radicchio’s bitterness. The result was nothing short of lovely—a dish so exquisitely balanced, the three of us found ourselves unable to get enough. This experience cemented my belief in the power of thoughtfully combined, high-quality ingredients.

Simple Pleasures: The Unexpected Delight of Mushroom Tartines

Inspired by the resounding success of these two Nancy Silverton-inspired tartines, my mother and I ventured into another recipe from the book the following weekend: cremini mushroom toasts. The method, which seemed almost counter-intuitive—piling raw, thinly sliced mushrooms directly onto bread and pressing the open-faced sandwich in a panini machine—initially struck us as too simple to yield anything truly good. Yet, it worked wonders. These deceptively simple mushroom toasts, seasoned with nothing more than a whisper of olive oil and a sprinkle of sea salt, delivered the most profoundly satisfying lunch. Later that evening, expertly sliced into elegant strips, they transformed into a light and sophisticated hors d’oeuvre. For those seeking an extra layer of luxury, a small drizzle of high-quality truffle oil truly elevates their natural deliciousness, infusing them with an irresistible earthy aroma. The magic lies in the simplicity and the transformative power of the panini press, turning humble ingredients into a gourmet experience.

Beyond the Plate: The Endless Possibilities of Flavor Pairings

As you can probably tell, I am utterly enchanted by this sandwich book. It’s more than just a cookbook; it’s a trove of culinary inspiration. If the thought of pairings such as fried eggs with vibrant salsa romesco, creamy baked ricotta with slow-roasted tomatoes, or tender braised leeks with perfectly hard-cooked eggs makes your heart beat a little faster, then this book is undoubtedly for you. You’ll find yourself not only recreating these exquisite recipes but also musing on how to adapt these dreamy combinations for other dishes—perhaps as a topping for a homemade pizza, tossed into a refreshing pasta salad, or stirred into a hearty bowl of braised beans. The potential applications are truly boundless, limited only by your imagination. I’m already planning to feature a fried piquillo pepper open-faced sandwich with creamy burrata and crisp garlic at my upcoming Oscar-Party-for-one this Sunday, and I promise to deliver a full report on its deliciousness.

More Elegant Appetizer Ideas for Oscar Night & Beyond

Whether you’re hosting an Oscar party, a sophisticated dinner, or simply looking for delightful snacks, these ideas offer both elegance and ease. Each suggestion provides a unique flavor profile and can be quickly prepared to impress your guests. Note: Both titles and images link to their respective recipes for detailed instructions.

Gathering the ingredients for our rustic tartines.

It might sound unconventional, but for this delectable mushroom tartine, you simply pile thinly sliced raw mushrooms onto a slice of bread (with the bottom side lightly oiled). Place it directly into a preheated panini machine and gently close the top. After just a few minutes, the mushrooms will have cooked down into a tender, flavorful layer. Finish by sprinkling with a touch of sea salt and a generous drizzle of olive oil—the result is truly delicious and surprisingly effortless.

Mushroom Tartine

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Author: Alexandra Stafford at alexandracooks.com
Total Time: 13 minutes

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Description

Adapted from Nancy Silverton’s Sandwich Book

Notes: This recipe is wonderfully simple and adaptable. The core idea is to thinly slice cremini mushrooms and press them onto bread using a panini machine. Feel free to adjust quantities based on your preference and the size of your bread.

Ingredients

12-16 cremini mushrooms
4 slices bakery-style bread
1/4 cup extra-virgin olive oil
Sea salt to taste
Truffle oil (optional – a good quality olive oil works too, but truffle oil truly enhances the flavor here)

Instructions

Slice mushrooms as thinly as possible. Uniform slices ensure even cooking.
Lightly brush one side of each bread slice with olive oil. Arrange the thinly sliced mushrooms in three to four slightly overlapping rows on the unoiled side of the bread, ensuring the surface is well covered. Dab the mushrooms with a little more olive oil and sprinkle generously with sea salt. (Initially, I waited to drizzle with truffle oil and sprinkle with sea salt until after pressing, but seasoning before pressing allows the flavors to meld beautifully during cooking.)
Carefully place the bread, mushroom side up, into a preheated panini machine. Gently close the grill top, pressing down slightly to ensure good contact and to lightly smash the bread. Grill for approximately 3 minutes on medium-high heat, or until the bread turns a golden brown and the mushrooms are sizzling and thoroughly cooked through. Serve immediately.

Prep Time: 10 minutes
Cook Time: 3 minutes

Braised Radicchio and Gorgonzola Dolce Tartine

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Author: Alexandra Stafford at alexandracooks.com
Total Time: 30 minutes

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Description

Adapted from Nancy Silverton’s Sandwich Book

Notes: The original recipe suggests candied walnuts and a honey drizzle, both of which sound like fantastic additions to further enhance the complexity. Radicchio can be quite bitter; even after roasting and stovetop caramelization, you might find it still holds a subtle bite. Adding honey directly to the pan, tasting as you go, helps temper this. Remarkably, once layered with grilled bread and topped with the creamy Gorgonzola Dolce, the bitterness practically disappears, transforming into a delightful counterpoint. Use the measurements below as a guide; for larger radicchio heads (e.g., three heads), slightly increase the olive oil and balsamic vinegar to ensure proper braising.

Ingredients

For the Tartine:

1 recipe braised radicchio (see recipe below)
4 slices bakery-style bread (sourdough or ciabatta recommended)
8 oz. Gorgonzola Dolce (its mild sweetness is key; if unavailable, a milder blue cheese can be substituted)

For the Braised Radicchio:

1 medium head radicchio (about 10 ounces), cut in half
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 tablespoon balsamic vinegar
2 branches fresh rosemary, divided into 20 small sprigs*
1/2 teaspoon kosher salt
Honey to taste (optional, for tempering bitterness)

* For simplicity, I often just place a sprig of rosemary beneath and on top of each radicchio wedge in the pan, rather than picking individual small sprigs.

Instructions

For the Tartine:

Grill or toast the bread slices until golden brown and slightly crispy. Arrange them on individual serving plates.
Evenly spread a thin layer of the prepared braised radicchio over each slice of grilled bread. Generously crumble Gorgonzola Dolce over the radicchio. Serve immediately to enjoy the warmth of the radicchio and the creamy cheese.

For the Braised Radicchio:

Adjust your oven rack to the middle position and preheat the oven to 400 degrees Fahrenheit (200°C). Cut each radicchio half lengthwise into 5 wedges. In a cast-iron or other ovenproof 10-inch skillet, combine 2 tablespoons of the olive oil and 2 teaspoons of the balsamic vinegar.
Arrange the radicchio wedges in the skillet in a concentric circle. Place a small piece of rosemary underneath and on top of each wedge. Drizzle the remaining olive oil and vinegar over the radicchio, and sprinkle with the kosher salt. Cover the skillet tightly with foil (plastic wrap is not recommended for high heat). Roast in the preheated oven for 15 minutes.
Carefully remove the foil. (If using plastic wrap as per the original, puncture it to release steam, then remove). Turn the radicchio wedges over. Transfer the skillet to the stovetop and cook over medium heat for approximately 3-5 minutes, allowing the radicchio to caramelize slightly. Be mindful not to burn it. Taste the radicchio; it will likely retain some bitterness. If you wish to temper this, drizzle in honey to taste, stirring after each addition and sampling until you achieve your desired balance of flavors.

Prep Time: 10 minutes
Cook Time: 20 minutes

Homemade Ricotta Tartine with Sea Salt and Olive Oil

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Author: Alexandra Stafford at alexandracooks.com
Total Time: 10 minutes

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Ingredients

Good bakery-style bread, sliced (a rustic country loaf or baguette works well)
Homemade ricotta (recipe below)
High-quality olive oil or truffle oil for drizzling
Flaky sea salt, such as Maldon or Fleur de Sel, or your favorite finishing salt

Instructions

Brush both sides of your sliced bread lightly with olive oil. Grill the bread on a panini machine, an outdoor grill, or simply toast it in a skillet until each side is beautifully golden brown and lightly crisp. Arrange the toasted bread on a serving platter.
Place your freshly made homemade ricotta in an attractive bowl. Guests can then spread the creamy ricotta onto their grilled bread, drizzle it with additional olive oil (or luxurious truffle oil), and finish with a sprinkle of flaky sea salt. For a pre-assembled option, spread ricotta on each piece of bread, drizzle with oil, and sprinkle with salt before arranging on a platter. This allows for both individual customization and elegant presentation.

Prep Time: 5 minutes
Cook Time: 5 minutes

Homemade Ricotta Cheese

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Author: Alexandra Stafford at alexandracooks.com
Total Time: 40 minutes
Yield: about 2 cups

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Description

Source: The Barefoot Contessa via Goop

Making your own ricotta cheese at home is surprisingly simple and yields a far superior product to store-bought varieties. The fresh, creamy texture and delicate flavor are unparalleled. This recipe ensures a smooth, delicious ricotta perfect for spreading on tartines, mixing into pasta, or enjoying on its own. The consistency can be adjusted based on how long you allow it to drain—longer draining results in a thicker, firmer ricotta.

Ingredients

4 cups whole milk (essential for rich flavor and texture)
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good quality white wine vinegar (the acid helps curdle the milk)

Instructions

Prepare your draining setup: Set a large sieve over a deep bowl to catch the whey. Dampen two layers of cheesecloth with water and carefully line the sieve with the cheesecloth, ensuring it’s evenly spread.
Combine the whole milk, heavy cream, and kosher salt in a heavy-bottomed stainless steel or enameled pot (such as a Le Creuset Dutch oven). Stir occasionally as you bring the mixture to a full boil over medium heat. Once it reaches a rolling boil, remove the pot from the heat and stir in the white wine vinegar. Allow the mixture to stand undisturbed for 1 minute; you will observe it begin to curdle, separating into distinct thick curds and milky whey.
Pour the curdled mixture gently into the prepared cheesecloth-lined sieve. Allow it to drain at room temperature for 20 to 25 minutes. Periodically discard the liquid (whey) that collects in the bowl beneath the sieve. The longer the mixture drains, the thicker and drier your ricotta will become. (I personally prefer a slightly thicker ricotta, but you can adjust the draining time to achieve your desired moisture level.) Once drained to your liking, transfer the fresh ricotta to a clean bowl, discarding the cheesecloth and any remaining whey. Use your homemade ricotta immediately, or cover it tightly with plastic wrap and refrigerate. It will remain fresh in the refrigerator for 4 to 5 days.

Prep Time: 10 minutes
Cook Time: 5 minutes

Valentine’s Day Reimagined: A Cozy Meze-Style Dinner

Our rescheduled Valentine’s Day dinner ultimately became a beautifully simple, meze-style affair. The spread included an exquisite Delice de Bourgogne cheese, served alongside a rustic walnut bread. A refreshing green salad, brightened with a zesty citrus vinaigrette and crunchy homemade breadcrumbs, complemented the richness of the cheeses. The star attractions were, of course, the vibrant braised radicchio and Gorgonzola Dolce tartines, a harmonious blend of bitter and sweet. For a sweet conclusion, we indulged in chewy brown butter blondies with sea salt, a recipe I tweaked slightly for an even more irresistible texture (notes for this alteration have been added to its original post). It was a testament to how simple, well-prepared dishes can create a truly memorable dining experience.

Charming DIY Chalkboard-Cork Place Cards

To add a playful and personal touch to our table, and to avoid any seating confusion (even for a small gathering!), I crafted these delightful chalkboard-cork name place holders. While perhaps not strictly necessary for this intimate occasion, they would be an absolutely charming and fun addition to a larger party or special event. The best part? They are incredibly easy to assemble, making them a fantastic DIY project.

A friendly tip: If your budget permits, consider hiring a talented calligrapher like Dana Tanamachi to personalize your boards. Otherwise, they might end up with a slightly more “rustic” aesthetic, much like mine did… (yikes!). The charm is in the effort, of course!

You can easily find chalkboard spray paint and mini wooden boards at most craft stores, like Michael’s. To create these unique place cards, simply coat both sides of each wooden board with two even layers of chalkboard spray paint. Allow each coat to dry thoroughly before applying the next, and ensure complete dryness before flipping the boards to paint the other side. Once the boards are perfectly coated and dried, use a strong craft glue (I found an old tube in a drawer that miraculously still worked!) to attach a wine cork to the base of each board. These personalized place cards add a wonderful handcrafted touch to any dinner party or gathering.