Goat cheese smeared on a slab of dark crusted, Poilâne-style levain, grilled with maybe too much olive oil, always brings me back to my first trip to Paris, soaking up the late afternoon sunlight in one of those iconic, touristy, yet somehow just fine and lovely, cafes on Blvd. Saint-Germain. With Dorie’s tartine on the French Fridays with Dorie menu last Friday, how could I resist substituting goat cheese for, it’s hard to even write it…cottage cheese mixed with fat-free sour cream…? (Really??! No thanks. If I can’t find fromage blanc, I’ll take any other real cheese.)
It’s a “salad on a sandwich”: chopped tomatoes, cucumber and chives. Sprinkle on a few drops of white balsamic (Olivelle’s cucumber balsamic is extraordinary!), pour a small glass of white wine, and all is right with the world.
Recipe for Dieter’s Tartine, p. 38 from Around My French Table, by Dorie Greenspan.