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Tartine Bar

A tartine bar is a fun way to throw a casual party or to turn dinner into a simple casual affair. You can make some elements and buy others for ease.
Course Appetizer
Cuisine American, French
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 people
Calories 513kcal

Ingredients

Ingredients

  • Hand Cut Salsa
  • 2 to matoes medium
  • 1 banana shallot
  • 1 red chilli
  • 1 bunch coriander
  • juice of 1 lime
  • salt and pepper
  • Mushrooms a la Grec
  • 500 g chestnut mushrooms
  • 1 banana shallot
  • 300 ml olive oil
  • 5 g fresh thyme leaves
  • Pea Spread
  • 400 g fresh peas
  • 10 g butter
  • 6 leaves mint chopped
  • 6 strips prosciutto
  • Smoked Salmon Cream Cheese
  • 250 g cream cheese
  • 5 g chopped chives
  • 5 g chopped dill
  • juice of 1 lemon
  • cracked pepper & sea salt
  • 6 pieces of tea smoke salmon
  • Blue Cheese & Fig
  • 200 g Gorgonzola cheese
  • 4 fresh figs

Instructions

Instructions

    For the Salsa.

    • Dice the tomatoes, shallots, and red chilli and combine in a medium bowl. Season with salt. Add the lime
    • juice and coriander (cilantro) and stir to combine.

    For the Mushrooms a la Grec.

    • Gently warm the olive oil in a medium pan. Sweat the shallots in the oil for a minute or two. Add the
    • quartered mushrooms and stir so all the mushrooms are coated in oil. Add the thyme leaves. Season with
    • salt and pepper and leave on a low heat for about 10 minutes. Until the mushrooms are warm and tender.
    • Let stand in the oil until ready to serve.

    For the Pea Spread.

    • Cook the peas in boiling well seasoned water unit they are just tender. Drain off the water. Add the butter
    • and mash the peas with the back of a fork or a potato masher. Season with salt and pepper and add the
    • mint leaves. Cool the pea spread quickly over ice so it keeps it's vibrant green colour. Top the pea tartines
    • with the prosciutto.

    For the Smoked Salmon.

    • Whip the cream cheese until light and fluffy. season with salt and pepper. Add the lemon juice. Add the
    • chopped dill and chives. Top these with tea smoked salmon.

    For the Blue Cheese and Fig.

    • Spread the Blue Cheese over a grilled toast and top with the quartered figs.