P&Q: Two Tartines from La Croix Rouge

I’m planning to make my tartines this Sunday to eat during the Academy Awards presentations so will be getting my ingredients together tomorrow. If you have tips, questions, problems, or suggestions, let’s hear them.

Post Author

This post was written by who has written 88 posts on French Fridays with Dorie.

4 Responses to “P&Q: Two Tartines from La Croix Rouge”

  1. Mardi (eat. live. travel. write.) March 1, 2014 at 11:02 AM #

    Is it terrible that I am kind of uninspired by these. They weren’t what I had thought they were. Still, thankful for an easy recipe this weekend!

  2. Diane March 1, 2014 at 11:18 AM #

    I made the st germain as appetizers for a fundraiser. I bet the salmon would work well too if you are thinking of making them for a party: http://www.simplelivingeating.com/2013/12/roast-beef-appetizer-st-germain-tartine.html

  3. Cher March 4, 2014 at 8:49 PM #

    What a perfect lazy dinner for one. I slathered two slices of rye with a spicy mustard. Topped them both with a slice of muenster and ran it under the broiler until golden and bubbly. Topped one with rare roast beef and thinly(ish) sliced cornichons and topped the other with smoked salmon and capers.

    (P.S, AMFT has really taught me how to appreciate my broiler – I don’t think I ever used it before FFwD)

  4. Trevor Sis Boom March 5, 2014 at 11:34 AM #

    Stuff on toast… just sayin’

Leave a Reply

You must be logged in to post a comment.