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Try a French Sandwich: Tartine


Fig & Gorgonzola Tartines

Fig & Gorgonzola Tartines

I had all the ingredients needed: figs from my tree, Gorgonzola cheese, good French bread, honey from the hives and thyme from my garden.

So I finally got down to business and made tartines.

When visiting family in France this summer, just about every restaurant had them listed.

Have you heard of tartines? Gosh, they’re so trendy now! Sounds fancy, but tartines are just French open face sandwiches made with quality ingredients. Tartines are different from bruschetta – they are larger and can make a nice breakfast or luncheon dish. I think of bruschetta more as an appetizer.

There are lots of different ways to make tartines. From roasted tomato and ricotta to ham, asparagus and Gruyere and just about everything in between, tartines make good use of leftovers.

Figs are in season now, so I hope you try this recipe. The pungency of the cheese plays off well with the sweetness of the figs and honey. The peppery flavor of the thyme adds just enough spice.

Fig, Gorgonzola Tartines with Honey and Thyme

I can’t tell you exact amounts, because that depends on the size of the bread.


Sort of thick sliced Artisan bread, like baguette, ciabatta, sourdough, etc.

Gorgonzola cheese, crumbled or sliced

Figs, sliced thin

Fresh thyme leaves



Lay bread on sprayed, foil lined or parchment lined cookie sheet.

Top with cheese and figs.

Place under broiler until cheese melts and bread is crisp and golden brown on the edges.

Sprinkle with a little bit of fresh thyme leaves.

Drizzle with honey and serve while still warm.


If you have to use dry thyme leaves or ground/powdered thyme, use less since dried herbs are stronger than fresh.

Bleu/blue cheese can be subbed for the Gorgonzola.

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1 comment

  1. Erin Phillips

    Ohh this looks delicious! I’ll have to try it when my figs ripen.

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