I fell in love with tartines, or open-faced sandwiches, at a small lunchtime spot on rue du Dragon in Paris. The topping possibilities for tartines are endless—cheese, vegetables, meats, pate—but for this version I smeared ricotta on slices of no knead bread in a hurry. Next went a layer of sea salt with herbs de Provence, sweet red onion jam and rosemary for garnish.
I served this modified epicurious.com recipe with a simple salad for a light dinner. This jam-ricotta (or maybe chevre … mmmm) combination would work well atop cracker for an appetizer, as well.
Red Onion Jam
1/4 cup extra virgin olive oil
2 large red onions, thinly sliced
1 tablespoon raw or brown sugar
1/2 teaspoon kosher salt
1/4 cup balsamic vinegar
1 pinch red pepper flakes
2 teaspoons chopped rosemary, plus a few sprigs for garnish
Black pepper
Instructions
Heat olive oil in a heavy frying pan on medium heat. Add onions, sugar, and salt and cook until onions are soft and deep brown, about 20 minutes. Remove onions from heat, stir in balsamic vinegar, red pepper flakes and rosemary. Add pepper and additional salt, as needed.
Cool completely, or serve warm. The jam will store in the refrigerator for several days.
Makes 4 to 5 sandwiches
Sandwich Preparation
Brush 4 to 5 bread slices with olive oil, and heat just until crisp in the oven. Top with 2 to 3 tablespoons of ricotta, a sprinkle of sea salt, jam to coat and rosemary.
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