I like sandwiches of all sort, shapes and sizes. Tartines are no exception and I love them loaded, stacked with all sorts of stuff with contrasting flavors and colors! I’m a firm believer that every bite into a sandwich should offer different and distinct layers of complexity in taste. So, I’ve prepared a little fall inspired tartine to eat and share with you this weekend.
All week long, we’ve been eating a lot of these guys! These tartines are layered with my green cilantro-mint chutney along with a few cubes of butternut squash, a generous layer of mozzarella and a single whole shiitake mushroom. It’s simple yet tasty, full of fresh herbs and flavors and a colorful open-faced sandwich at that. An easy dish that can easily be made into a snack or appetizer for a party.
I used a rustic ciabatta bread here but any type of rustic bread will work for the bread base. Fresh pumpkin cubes can also be used in place of butternut squash.
Go ahead and make yourself a few tartines and enjoy your weekend!
butternut squash and green chutney tartines yields: 6 individual tartines ingredients 2 cups cubed butternut squash or pumpkin (about 1/2 inch sizes cubes) 1/2 cup red onion 1/2 teaspoon kosher sea salt 1/2 teaspoon black pepper, freshly ground 6 slices of ciabatta bread 6 small shiitake mushrooms 1/2 cup green cilantro-mint chutney (click for recipe) 1/2 cup low skim fresh mozzarella cheese (drain excess water and pat dry with a clean towel, and tear the cheese into bits) 1 tablespoon olive oil + a little more for drizzling over the tartines a little more salt and pepper for seasoning
- Preheat the oven to 350F. Toss the butternut squash and onions together in a mixing bowl with 1 tablespoon of olive oil. Add the salt and pepper and spread the mixture on baking sheet lined with parchment paper for about 15-20 minutes until tender. Remove from oven and keep aside. Do not switch the oven off.
- Take one slice of the bread and spread a generous 1 1/2 teaspoons of the green chutney with a butter knife. Place about 1 -2 tablespoons of the butternut squash mixture on the bread and 1 shitake mushroom in the center. Layer the top with about 1 tablespoon of the torn mozzarella cheese. Season with a little more salt and pepper. Prepare the rest of the tartines similarly and place them on a baking sheet lined with parchment paper. Drizzle the tartines with a little olive oil and bake in the preheated oven at 350F for about 10-15 minutes until the bread is lightly toasted and the cheese has melted. Remove from oven and serve immediately. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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