Dorie Greenspan Inspired Tartines

From Jeanette's Healthy Living.

 Tartine Toast:

Whole grain crusty bread, sliced
Extra virgin olive oil
Minced garlic

Mix some olive oil with minced garlic.  Brush lightly onto bread slices. Toast or grill one side of bread.

Piquillo Pepper and Sardine Tartines

Adapted from Epicurious.

Lay sardines (I like Nordic brisling sardines, which are smaller in size and milder in flavor) on top of tartine, and top with strips of piquillo peppers (or regular roasted peppers), very thin red onion slices, some capers, a squeeze of lemon juice, a squirt of Sriracha sauce and some fresh chopped parsley.

Tartine with Zucchini Ribbons

This is based on a zucchini salad I made this summer.

Slice zucchini lengthwise into thin ribbons.  Sprinkle with fresh lemon juice, salt and Aleppo pepper (or red pepper flakes), and toss.  Spread tartine with non-fat fromage blanc.  Lay zucchini ribbons on top.

Blueberry Tartine

This would be a fun way to eat fruit for breakfast.  Try other berries like strawberries or raspberries.

Use plain toasted tartine.  Spread nonfat fromage blanc on tartine.  Place blueberries on top and drizzle with a little honey.

More Tartine Topping Possibilities:
Sauteed mushrooms with shallots and thyme
Cannellini bean and rosemary dip
Mashed or sliced avocado, topped with chopped tomato and a squeeze of lemon juice
Hummus, topped with sliced Kalamata olives and sun dried tomatoes
Fromage blanc, topped with sliced strawberries, raspberries, or sliced poached pears