Breakfast Tartine
Have mushrooms on your mind after our last post? Put that knowledge to delicious use with this nourishing idea that feels gourmet but is surprisingly simple. Enter the tartine — a classic French open-faced sandwich with endless possibilities for seasonal toppings, including your favorite fungi.
Tartines are versatile, elegant, and perfect for showcasing seasonal vegetables— like mushrooms! This savory version makes a satisfying breakfast, light lunch, or even a simple dinner.
Ingredients:
Ciabatta bread, sliced
Olive oil
½ cup sautéed onions
½ cup sautéed mushrooms
1 cup chopped fresh kale
2 tbsp chopped fresh parsley
Optional: Roasted red pepper hummus
Instructions:
Preheat oven to 350°F (175°C).
Lightly drizzle olive oil over slices of ciabatta bread.
For added depth, spread roasted red pepper hummus on half of the bread slices.
In a pan, sauté onions and mushrooms until golden. Add chopped kale and cook just until wilted.
Spoon the sautéed mixture onto each bread slice.
Toast in the oven for 10–15 minutes, or until the bread is slightly crispy.
Remove from the oven and top with freshly chopped parsley and raw kale for extra crunch, nutrients, and visual appeal.
Prefer it toasted? Toss the kale on top before baking for crispy greens.
What makes it so great?
Packed with fiber, flavor, and antioxidants
Easy to customize with seasonal veggies or spreads
Ideal for a plant-based breakfast or savory snack
Quick prep with an elevated feel
This tartine recipe is a perfect example of how simple ingredients can come together to create something truly delicious and nutritious. Whether you're serving it up for yourself or sharing at brunch, it’s a fresh take on breakfast that feels both rustic and refined.
Our local food critic giving the tartine a thumbs up!
Mushrooms, onions, and garlic sauteed in olive oil and broth.
Tartines with sauteed combination, hummus spread, fresh raw parsley, and chopped kale.