Apollonia Poilâne’s Sourdough Wheat Tartines Recipe

A tartine is a French open-faced sandwich consisting of a slice of toasted bread with a spreadable topping. Tartine toppings run the gamut, from rich and hearty ingredients, like cheese, beans, and meats, to light options like hummus and fresh greens. Savory tartines like avocado toast are staples on brunch menus, and sweet, spreadable combinations—like blueberry and ricotta or figs and Brie—make great breakfast options.

When preparing a tartine, choose a sturdy bread option, like sourdough or baguette, that can stand up against the weight of the spreads. Toasting or grilling the bread will ensure you can slather on the topping of your choice.

From toasting methods to cheese selection, here are some tips to consider when compiling ingredients for your own batch of tartines:

1. 1. Use a toaster: Apollonia toasts her tartine in the broiler, which allows the cheese to melt and the ham to crisp up without making a mess. However, if you want to include ingredients like butter and ham that don’t require cooking, cut two thin slices of bread off the loaf and put both halves in the same toaster slot. That way, you’ll end up with two pieces toasted on one side, leaving the other side moist. Spread your toppings on the crispy side, where they’ll stay put.
2. 2. Experiment with different flavors: Feel free to experiment, using the tartine base for another accouterment—fresh greens, soft-ripened cheeses, and jams. Load up on the spread, but make sure you can pick up the tartine with one hand to honor the traditional way of consuming the dish.
3. 3. Choose a cheese that melts: While cheese is a staple ingredient in a tartine, be sure to choose an option that can melt under direct heat, like Brie or Camembert. Semi-firm cheeses like paneer, halloumi, and feta won’t melt because producers make them with ingredients that help them hold their shape.
4. 4. Choose a moist bread: You can prepare your tartine with bread that’s beyond peak freshness but hasn’t yet dried out: The cheese adds just enough moisture to revive a slightly stiffened crumb. Apollonia uses a few slices of Poilâne-style wheat loaf for her family’s classic tartine recipe.