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Spring Tartines

Go ahead, invite people over. Our ready-to-host soirées are wow-worthy and delicious—and easy to pull off, we promise. Read on for recipes, chef’s tips, ta-da presentation tricks and shortcuts. Who’s going to have fun at this party? You.

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Spring Tartines
Tartines make for a fun and unexpected crowd pleaser for wedding parties, baby showers or a girls’ night in. A feast for the eyes and tastebuds, they’re all about showcasing creative ingredient combinations on artisan breads and serving them on beautiful boards and platters. With three savory tartines plus a sweet one for dessert, you’ve got a party.

Tartine Bar: The Drink | Tartines | Recipes

Lighten up a classic.

Champagne glasses garnished with halved red and yellow grape tomatoes and small leafy greens on a skewer


“Not So Bloody” Mary
You know the Bloody Mary—the drink your favorite brunch spot loads with so many snacks that it’s practically an entrée. This version, on the other hand, has a delicate vegetal flavor profile that pairs perfectly with the savory taste and crunchy texture of the tartines.

Toast reimagined. Try our tartines or invent your own.

Open-faced tomato, egg and bacon tartine on a sliced baguette on two wood serving boards


A little-known secret: “tartine” is a lovely French word that sounds dainty and difficult, but really, we’re talking about next-level toast. Top artisanal bread with almost anything you like, and as long as you cut your tartines into pretty shapes, use colorful ingredients and present them on flattering platters, they’re guaranteed to be the best-looking toasts in town.

Chef’s Tip: Make at least three different tartines for a party. Plan on each guest having 5 to 6 tartine pieces, each of which should equal about 2 to 3 bites.

Pea hummus tartine topped with fresh green peas, thinly sliced carrot and watercress on sliced baguettes, served on white plates

Party Tip: Try plating tartines as individual slices for a more formal look. Or, mix menu items on large platters for an eye-catching display of color and flavor.

Nicoise tartine topped with greens, olives and hardboiled eggs all on a halved bread loaf

Chef’s Tips: Tartines 101
1. All shaved or thinly sliced vegetables and fresh-picked herbs on this menu can be prepped ahead of time and refrigerator-stored in cold water with a few ice cubes. This keeps them crisp, allows them to curl in an attractive way and gives you two additional days of storage.

Pea and pistachio hummus spread on a baguette tartine on a marble board

2. To keep your presentation tidy, apply spreads onto bread and slice into the desired size and shape, wiping your knife blade between each cut. Then add garnishes like vegetables and herbs. If you garnish before slicing, your knife will make a mess of your ingredients.

3. Present tartines on the center long cut of a sourdough loaf. Showcase the remaining portion of the loaf (the unused outside areas) alongside the assembled tartine for visual impact.

Three halved bread loaves punctured with shallow holes filled with quail eggs laid out on a marble board

4. Assemble tartines no more than an hour before your guests arrive or the bread will combine with the spreads and become soggy.

Several slices of s'mores tartine topped with a chocolate hazelnut spread, sliced peanuts and toasted marshmallows

Hosting Tip: Consider a DIY tartine party. Provide a variety of breads and toppings, and encourage guests to make their own.

Find more CrateParty menus in the entertaining section of our blog, plus find everything you need to host on crateandbarrel.com.

Print Recipe
Not-So Bloody Mary
Votes: 7
Rating: 4
You:
Rate this recipe!
Servings
6
Ingredients
  • 6 tomatoes ripe
  • 2 Persian cucumbers peeled
  • 12 ounces Gin
  • Yellow and red grape tomatoes for garnish
  • Celery leaves for garnish
Servings
6
Ingredients
  • 6 tomatoes ripe
  • 2 Persian cucumbers peeled
  • 12 ounces Gin
  • Yellow and red grape tomatoes for garnish
  • Celery leaves for garnish
Votes: 7
Rating: 4
You:
Rate this recipe!
Instructions
  1. In medium saucepan, bring water to boil. Using a sharp knife, cut a shallow “X” on the bottom of each tomato. Place tomatoes in water, cooking until skin is just starting to come away, 30–60 seconds. Remove tomatoes with slotted spoon and rest in ice bath. Peel skins off tomatoes. Purée tomatoes in food processor; pour purée through strainer lined with cheesecloth into medium bowl. Refrigerate remaining tomato water overnight.
  2. Purée cucumbers in food processor; pour purée through strainer lined with cheesecloth into small bowl. Refrigerate remaining cucumber water overnight.
  3. Combine tomato and cucumber waters in shaker with ice and gin; shake vigorously. Pour into glass and garnish with tomatoes and celery leaf.

Print Recipe
Tuna Niçoise Tartine
Votes: 7
Rating: 2.14
You:
Rate this recipe!
Servings
6-8
Ingredients
  • 6 mini cipollini onions thinly sliced and pickled
  • 15 ounces canned tuna
  • 3 tablespoons extra virgin olive oil plus extra for drizzling
  • salt and pepper to taste
  • 8 quail eggs
  • Sourdough loaf cut in half lengthwise and toasted
  • 1 pound fresh green beans blanched and halved lengthwise
  • 1/2 cup pitted black olives halved
  • 1 cup baby arugula
Servings
6-8
Ingredients
  • 6 mini cipollini onions thinly sliced and pickled
  • 15 ounces canned tuna
  • 3 tablespoons extra virgin olive oil plus extra for drizzling
  • salt and pepper to taste
  • 8 quail eggs
  • Sourdough loaf cut in half lengthwise and toasted
  • 1 pound fresh green beans blanched and halved lengthwise
  • 1/2 cup pitted black olives halved
  • 1 cup baby arugula
Votes: 7
Rating: 2.14
You:
Rate this recipe!
Instructions
  1. Day before serving, pickle thinly sliced cipollini onions with Quick Pickling Liquid. Refrigerate overnight.
  2. Blend tuna and olive oil in food processor until smooth paste forms. Season with salt and pepper; set aside.
  3. In large saucepan over high heat, bring salted water to boil. Gently lower quail eggs into boiling water; simmer for 4 minutes. Immediately transfer eggs with slotted spoon to bowl of ice water; stir until cool enough to handle, about 1 minute. Drain, pat dry and peel eggs. Cut eggs in half and set aside.
  4. Spread toasted sourdough halves with tuna mix and top with egg halves, pickled onions, green beans, black olives and arugula. Season with salt and pepper; drizzle with olive oil.
Recipe Notes

Print Recipe
Pea Hummus Tartine
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings
6-8
Ingredients
  • 1 bunch heirloom baby carrots reserve tops for garnish
  • 3 tablespoons extra virgin olive oil divided
  • salt and pepper to taste
  • 2 cups sweet peas blanched
  • 2 lemons juiced
  • 1/4 cup tarragon leaves plus extra for garnish
  • 1 baguette cut in half lengthwise and toasted
  • 1/4 cup pistachios toasted
Servings
6-8
Ingredients
  • 1 bunch heirloom baby carrots reserve tops for garnish
  • 3 tablespoons extra virgin olive oil divided
  • salt and pepper to taste
  • 2 cups sweet peas blanched
  • 2 lemons juiced
  • 1/4 cup tarragon leaves plus extra for garnish
  • 1 baguette cut in half lengthwise and toasted
  • 1/4 cup pistachios toasted
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F. Spread half the carrots on baking tray, drizzle with 1 tablespoon olive oil, and season with salt and pepper to taste. Roast in oven until tender and slightly browned, 10–12 minutes.
  2. Meanwhile, combine peas, 2 tablespoons olive oil, lemon juice and tarragon in food processor; process until smooth. Spread toasted baguette halves with pea purée and top with pistachios. Garnish with extra tarragon and reserved carrot tops.

Print Recipe
BLT Quail Egg in a Hole Tartine
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings
6-8
Ingredients
  • 1 brioche loaf cut lengthwise into long 1-inch-thick slices
  • 1/4 cup extra virgin olive oil
  • 8 ounces bacon
  • 1 cup grape tomatoes
  • salt and pepper to taste
  • 8 quail eggs
  • 1 tablespoon each chervil tarragon and parsley leaves
  • Frisée lettuce for garnish
  • Micro sorrel for garnish
Servings
6-8
Ingredients
  • 1 brioche loaf cut lengthwise into long 1-inch-thick slices
  • 1/4 cup extra virgin olive oil
  • 8 ounces bacon
  • 1 cup grape tomatoes
  • salt and pepper to taste
  • 8 quail eggs
  • 1 tablespoon each chervil tarragon and parsley leaves
  • Frisée lettuce for garnish
  • Micro sorrel for garnish
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat broiler to high (if your broiler gives you options). With 1-inch-round cookie cutter, cut 8 deep indentations in brioche, to just above the bottom of the bread. Brush bread with olive oil and place on baking tray; broil until golden, 5–7 minutes. Set aside.
  2. Meanwhile, place bacon on baking tray and broil until golden brown and crisp, 8–10 minutes. Transfer to tray lined with paper towel. When cool enough to handle, crumble into small pieces for scattering.
  3. Preheat oven to 350 degrees F. On small baking tray, drizzle tomatoes with olive oil, season with salt and pepper, and roast until tender and just starting to split, 10–12 minutes. Set aside.
  4. Gently crack quail eggs into indentations in brioche, bake until set, 3–4 minutes. Remove from oven and scatter eggs and toast with crumbled bacon, roasted tomatoes, chervil, tarragon, parsley leaves and lettuces.

Print Recipe
S’mores Tartine
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
8
Ingredients
  • 2 cups hazelnut cocoa spread
  • 1/2 cup hazelnuts roasted and coarsely chopped
  • Pain de mie cut in half lengthwise and each half cut into 8 triangles
  • 1/2 cup graham crackers crumbled
  • 8 marshmallows halved into 1/4-inch-thick disks
  • sea salt to serve
Servings
8
Ingredients
  • 2 cups hazelnut cocoa spread
  • 1/2 cup hazelnuts roasted and coarsely chopped
  • Pain de mie cut in half lengthwise and each half cut into 8 triangles
  • 1/2 cup graham crackers crumbled
  • 8 marshmallows halved into 1/4-inch-thick disks
  • sea salt to serve
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Fold hazelnuts into hazelnut cocoa spread, reserving some nuts for garnish. Spread hazelnut mix on pain de mie triangles and scatter with graham cracker crumbs. Top each triangle with a marshmallow disk.
  2. With cooking torch, heat marshmallows until golden and bubbly in spots. Serve scattered with a few toasted hazelnuts and sprinkling of sea salt.

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