Skagit Food Co-op blog:

the Cheese Whisperer

Cheesy Tartines

It’s a great time to adopt the ancient sandwich art of making tartines, also known as open-faced sandwiches. Akin to bruschetta and other open-faced sandwiches, tartines are simple to prepare and enjoyed worldwide. Cheese is an ideal topping, with its various textures and flavors.

The tartine remains a food open to possibility: from humble slices of bread with egg scrambles to elaborate constructions of proscuitto, hard-boiled eggs, mozzarella, and cantaloupe, these sandwiches are a showcase for different toppings. Many grace the tartine, including: cheese, cured meats, smoked or fried seafood, pickled vegetables, and more. The Cheesy Cherry Bite Tartine recipe includes the Co-op’s new Divina Sour Cherry Spread, hand crafted in Greece, on sale for $4.99 each per 4 oz jar.

Cheesy Cherry Bite TartineDivinasourcherr

Sweet-tart cherries meet lemony fresh goat chèvre with the finish of earthy, peppery bite of arugula.

  • 4 slices of hearty bread
  • 2 handfuls of Arugula leaves, washed and torn
  • 4 oz. Ms. Natural Cypress Grove chèvre goat cheese
  • Divina Sour Cherry spread
  • 3-5 slices of Pepper bacon, cooked and diced

Slice bread and spread a layer of goat cheese. Add arugula, then a dollop of cherry preserves and top with diced bacon. Serve and enjoy.

Garden Feta Tartine Recipe

  • 4 slices of hearty bread
  • 1 Red or yellow pepper, diced
  • 1 zucchini, diced
  • 1 Walla Walla Sweet onion, diced
  • 2 cloves garlic
  • 1/3 cup of the Co-op Deli’s own Hummus (fans of heat: try the Green Chile)
  • 1/4 cup crumbled Feta, Pastures of Eden
  • Handful of Kalamata olives, putted and minced (optional)
  • Drizzle of balsamic vinegar

Directions: Preheat oven to 300 F. Quick roast veggies and garlic on baking sheet oiled with olive oil for 8-10 minutes. Remove from oven. Slather bread with hummus, then add veggies, drizzle with balsamic vinegar, and top with minced olives.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.