nutella tartine

February 23, 2011

tar·tine

/tɑrˈtin; Fr. tarˈtin/[tahr-teen; Fr. tar-teen]
–noun

1.
a fancy French open-faced sandwich topped with spreadable ingredients.
2.
a piece of bread spread with butter, jam, etc.

When I was little I visited France, the Netherlands, and Belgium a lot for holidays with my family. If we ever stayed in a hotel, breakfasts were invariably comprised of tartine. I didn’t know that word for it back then but it was exactly that: crisp little toasts with butter, jam, marmalade, or chocolate spread on them.

Imagine my delight then, when I came across this idea from Dorie Greenspan: tartine de nutella.

It’s the perfect combination of those tartines we had as children, all fancied up. Crisp slices of baguette; salty, warm butter; tart marmalade with drizzles of rich, warm nutella; and finally crunchy, toasted hazelnuts and coarse, kosher salt. It’s quite honestly a dance party in your mouth.

If you’re not sure that all those flavours will work together, I urge you to just try it, because it’s so very beautiful and delicious and flavours really do work perfectly.

I think Dan said it best when I ran over to let him try a bite: “that’s the business”.

Nutella Tartine

adapted from Around My French Table by Dorie Greenspan

Ingredients

  • ¼ cup Nutella
  • 4 slices French baguette or other country-style loaf
  • 1½ tablespoons butter, melted
  • ¼ cup orange marmalade (I use Dundee)
  • kosher salt
  • Hazelnuts, toasted, (remove loose skins if you like; I left them on) and coarsely chopped, for topping
Directions
  1. Preheat the broiler. Line a baking sheet with aluminium foil.
  2. Put the nutella in a heatproof bowl set over a pan of simmering water and heat, stirring frequently, just until it is softened and warm.
  3. Brush one side of each slice of bread with melted butter, and put the bread, buttered side up, on the baking sheet. Run the bread under the broiler; pull it out when the slices are golden. Spread the marmalade over the hot bread and then generously drizzle each tartine with some warm nutella. Top with a few grains of kosher salt and some chopped hazelnuts.
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{ 5 comments… read them below or add one }

Megan (The Runner's Kitchen) February 23, 2011 at 9:43 am

The best thing I’ve read all week: “Crisp slices of baguette; salty, warm butter; tart marmalade with drizzles of rich, warm nutella; and finally crunchy, toasted hazelnuts and coarse, kosher salt. It’s quite honestly a dance party in your mouth.”

My goodness – your recipes and photos never fail to impress! Yum. Soooo, when are you visiting us in New York? ;)

Reply

Angharad February 24, 2011 at 3:53 pm

If you’re making those oreo-stuffed cookies again then soon.

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brandi February 23, 2011 at 10:08 am

Ooh, I bet the orange + nutella is awesome together!

Reply

Jessica @ How Sweet February 23, 2011 at 7:31 pm

This looks absolutely divine! I don’t even love Nutella that much but this looks fabulous.

Reply

Holly February 24, 2011 at 7:33 pm

would you please bring one to the State Capitol ASAP? if you carry it in with a protest sign, you should have no problem entering the building.

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