All over the French Riviera I saw variations on the idea of an open-faced sandwich, or tartine. The size of the bread slices varied, as well as the toppings. With a glass of rosé, to me, this is the perfect light meal.  

Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels by Erin Gleeson (Abrams, £26.99)


  • Large onion
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar
  • 4 slices of crusty French bread
  • 2 tablespoons of goats cheese
  • 1 tablespoon of fig jam
  • Pinch of pine nuts
  • Salt and pepper


1Very thinly slice a large onion (use a mandoline if you have one).

2Sauté the onion for 15 minutes on medium/low heat, stirring often with 1 tablespoon butter, 1 tablespoon olive oil and 1 tablespoon balsamic.

3Toast 4 slices of crusty French bread and top each slice with (in this order) 2 tablespoon goat cheese, 1 tablespoon fig jam and a spoonful of the onions, a pinch of pine nuts, drizzle of olive oil and salt and pepper to taste.


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