Dress a chicken tartine with summer produce and ripe cheese, and dinner is done
Overview
On a recent weeknight, I found myself hungry and without a plan. A quick sweep of the refrigerator and pantry revealed fresh peaches, a country-style bread loaf, a small wedge of blue cheese and leftover chicken.
I decided to make a tartine. I lightly toasted thick slices of bread, spread each with cheese and layered sliced chicken and peaches on top. Then, I broiled the stacks until the peaches softened and the edges of the bread crisped.
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I partnered the tartines with a chilled glass of white wine and a green salad, and rather than making a supper I’d soon forget, I felt like I was treating myself. Bonus: It came together so quickly.
This combination was so appealing that I decided to poach boneless chicken breasts to make it again. I have tried this same preparation, with sliced figs and goat cheese as well as peaches and brie, with great results.
Scale and get a printer-friendly version of the tartine recipe here.
Little tweaks along the way have made it better. To give the sweet fruit, creamy dairy and mild chicken oomph, I added white pepper to the softened cheese before spreading it on the toast. Then, I topped it all off with a drizzle of good-quality balsamic vinegar, a few grinds of coarse black pepper and a generous sprinkling of arugula.
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In France, a tartine for breakfast may be just toast slathered with butter and fruity jam. For lunch or supper, however, it remains simple, but more substantial with a favorite cheese, fruit or vegetables — even a protein.
A few things to keep in mind when building your own tartine:
- Thinly slice the protein and fruit so it sits flat on the bread. I tried shredding the chicken and cutting it into bite-size pieces, but slicing made it prettier and less messy to eat.
- Choose a wide, rustic bread, especially if you plan to pick up your tartine with your hands to eat it, which I like to do.
- Brush your bread with extra-virgin olive and spread your cheese from edge to edge, so exposed bread does not dry out and burn when broiling.
- Keep tasting and adjusting your combinations, especially to use up leftovers. I am thinking of apple and roasted pork slices, with Camembert and fresh thyme from my patio plants.
- Don’t skip that last step of broiling. It softens the fruit, melts the cheese and perfectly crisps up the edges of the bread. (I have a toaster oven for broiling, so I don’t have to turn on the big oven, which I know can be a no-go in the heat of summer.)
And, yes, without that Gallic influence, I surely would call this an open-faced chicken and peach sandwich or simply a toast, as in still-trendy avocado toasts. I am sticking with tartine, though, because this humble creation deserves a pretty little name.
[There are so many wonderful ways to top your toast — no avocado needed]
Peach, Blue Cheese and Chicken Tartines
These open-face sandwiches are best when eaten right from the broiler.
Ingredients
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
3 cloves garlic, smashed
1 (2-inch) sprig fresh rosemary, plus 1 tablespoon chopped, divided
1 dried bay leaf
1 teaspoon kosher salt
8 slices country bread, sliced thick and lightly toasted
2 tablespoons extra-virgin olive oil
1/2 cup (4 ounces) crumbled Gorgonzola cheese
1/2 teaspoon white pepper
2 medium peaches (12 ounces), pitted and thinly sliced
Freshly ground black pepper (optional)
3 tablespoons good-quality balsamic vinegar
1 cup (about 1 ounce) baby arugula or other baby greens
Steps
Step 1
Cut the chicken in half or thirds crosswise, depending on how large the pieces are. In a medium saucepan over medium heat, combine 3 to 4 cups water, the chicken, garlic, rosemary sprig, bay leaf and salt. Stir once or twice and slowly bring to barely a simmer — do not let the water come to a boil. Reduce the heat to medium low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10 to 15 minutes.
Remove the chicken from the water, let cool a few minutes, then slice it as thinly as possible; or shred with a fork and chop into bite-size pieces.
Step 2
Position an oven rack 6 inches from the broiler element and turn on the broiler. Place the slices of toasted bread on a large, baking sheet and brush each slice edge-to-edge with the olive oil.
Step 3
If the blue cheese is crumbly, place it in a small bowl and warm it in the microwave on HIGH 10 to 15 seconds, or until just softened. Add the white pepper and stir to combine.
Put about 1 tablespoon of the cheese on each slice of bread and spread it in a thin layer to the edges.
Top each toast with about 2 ounces of the chicken, followed by 4 or 5 peach slices and 3 grinds of the black pepper.
Step 4
Place the baking sheet under the broiler and broil 3 to 5 minutes, until the peaches begin to soften and the edges caramelize. Watch carefully to avoid burning.
Remove the tartines from the oven, sprinkle each with fresh rosemary and drizzle with about 1 teaspoon of the balsamic vinegar.
Plate the tartines and top with the arugula. Serve warm or at room temperature.
Recipe from recipes editor Ann Maloney.
Tested by Ann Maloney; email questions to voraciously@washpost.com.
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Nutrition
Calories: 554; Total Fat: 19 g; Saturated Fat: 5 g; Cholesterol: 121 mg; Sodium: 666 mg; Carbohydrates: 50 g; Dietary Fiber: 4 g; Sugars: 14 g; Protein: 47 g.
