Taleggio Cheese and Mission Fig Tartine

Ingredients

serves serves 4

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 4 tablespoons extra virgin olive oil
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 4 to 6 ounces creamy washed-rind cheese such as Taleggio or Morbier
• 12 ripe Mission figs, sliced into 1/4-inch slices
• Coarse sea salt
• 1 tablespoon minced fresh chives

Procedures

1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
   
2. Divide cheese evenly between bread slices and spread over top surfaces, trying to cover from edge to edge. Shingle with fig slices. Broil until cheese is melted and figs are beginning to caramelize, about 5 minutes total. Remove from broiler, drizzle with remaining 2 tablespoons olive oil, sprinkle with sea salt and chives, and serve.

Corn, Avocado, and Radish Tartine

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 4 tablespoons extra-virgin olive oil, divided
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 3 cups shucked corn kernels from about 2 ears corn
• 1/4 cup homemade or store-bought mayonnaise
• 2 teaspoons juice from 1 lime
• 1/4 cup chopped fresh cilantro leaves
• 4 scallions, thinly sliced
• 1 avocado
• 4 radishes, thinly sliced

Procedures

1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
   
2. Meanwhile, heat 2 tablespoons olive oil in a medium cast iron or non-stick skillet over high heat until shimmering. Add corn and cook without moving until well charred on first side, about 4 minutes. Flip and toss and continue to cook, stirring occasionally, until well toasted on all sides, about 8 minutes total. Season to taste with salt and pepper and transfer to a medium bowl.
   
3. Add minced garlic, mayonnaise, remaining 2 tablespoons olive oil, and lime juice. Add cilantro and scallions, reserving some for garnish. Toss corn to combine and season with more salt and pepper as desired.
   
4. Mash avocado with the back of a fork in a medium bowl and season to taste with salt and pepper. Spread bread with mashed avocado, top with corn and radishes, sprinkle with remaining cilantro and scallions, and serve.

Kale, Parmesan, and Fried Egg Tartine

Ingredients

serves serves 4 as an appetizer, active time 20 minutes, total time 20 minutes

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 6 tablespoons extra virgin olive oil
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 1 quart of finely sliced kale leaves (about 8 ounces)
• 1 tablespoon juice from 1 lemon
• 4 eggs
• 1 ounce finely grated Parmesan cheese

Procedures

1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
   
2. Toss kale with 2 tablespoons olive oil, lemon juice, salt, and pepper, and massage with hands to coat evenly. Pile dressed kale on top of toasted bread, covering entire surface. Return to broiler and broil until kale is wilted and charred, about 5 minutes.
   
3. Meanwhile, heat remaining 2 tablespoons olive oil in a medium non-stick or cast iron skillet until shimmering. Add eggs and cook until whites are set but yolk is still runny, about 4 minutes. Season to taste with salt and pepper.
   
4. Place 1 egg on top of each slice of kale and toast. Sprinkle with Parmesan cheese and serve immediately.

Tomato, Alli-oli, and Chive Tartine

Ingredients

serves serves 4

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 4 tablespoons olive oil, plus more for drizzling
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 1/2 cup Homemade or store-bought mayonnaise
• 1 pound ripe heirloom tomatoes, roughly sliced
• Coarse sea salt
• 2 tablespoons minced fresh chives

Procedures

1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
   
2. Combine mayonnaise, minced garlic, and remaining 2 tablespoons olive oil in a small bowl and stir to incorporate. Spread 3/4 of mayonnaise evenly over toast.
   
3. Spread tomato slices over toast and sprinkle with sea salt. Dollop with more mayo, extra olive oil, and sprinkle with chives. Serve immediately.