Cherry Walnut Tartine

The first time I stepped into Buvette, I felt right at home.  I have Ken to thank for introducing me to it one unseasonably warm morning last fall.  After brunch at another spot, he suggested that we (the crew that also included Penny and Gail) go over to grab a little prosecco.  As soon as we were seated, I had fallen in love.  Charming is the only way to describe the environment.

Since then, I’ve been to Buvette another three times, each for either breakfast or for a late afternoon snack.  I’m not a big breakfast person, but this place does it right.  There are the eggs prepared like I’ve never had them before, poached in olive oil and served with smoked salmon and a dollop of creme fraiche.  They do big mugs of thick hot chocolate which leave you feeling all warm and cozy inside (not something I’d recommend for the summer months, but be sure to get if you’re there in the winter).  And then there are their tartines.

Now, the definition of a tartine, in the most traditional sense, is an open-faced sandwich or a piece of bread with butter or jam.  This can certainly be interpreted in a variety of ways.  At Buvette, their breakfast tartines consist of rustic morning breads, sliced and topped with fancy spreads.  I have, on both occasions, ordered the walnut cranberry tartine with honey butter and bee pollen.  Taking a bite of one of these slices instantly transports you to a French cafe.  It’s impossible not to become completely enchanted.

But I don’t live in New York and so, instead, I’m left to dream of such wonderful treats.  Until the other day when I thought, “Hey, why don’t I try my hand at making that tartine!”  Now, I knew it wouldn’t be exactly how they’d served it.  I didn’t have bee pollen on hand (does anyone?).  But this wasn’t going to stop me.

I recently came to acquire a mass quantity (5 lbs each) of walnuts and dried cherries from the fabulous folks over at Marx Foods.  It worked perfectly to make this a seasonal treat.  I worked on the batter, a simple bread recipe I frequently use, and just tweaked it a bit to give it some zing.

When it came out, I let it cool, sliced it, and fried it in butter.  A hearty drizzle of honey and it was done.  I then proceeded to devour the loaf, piece by piece.  It was close to how I’d remembered it… lathered in butter, and the subtle sweetness soaking into each crevice.  Really, can you think of a better way to start your day?

To get the recipe, head on over to the Marx Foods blog.  Have a great weekend, everyone!

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sippitysupJune 30, 2012 - 1:37 pm

Talk about timing! For once I get the first bite. I came here not 5 minutes ago and saw the wild rice. Then I went to twitter and saw you had a new post! Sweet! Literally… GREG

Ron HilbinkJune 30, 2012 - 3:30 pm

Brian:

Excellent! Having just returned from the provence, I don’t recall having anything there that would top your creation. Y-m-m-m! I will definitely pursue this idea.

Ron

Ken┃hungry rabbitJune 30, 2012 - 3:54 pm

I do recall suggesting Buvette, but it was Penny who mentioned prosecco. You, my friend, were the one who insisted on getting that bottle. It was a lovely morning and these tartines look as wonderful as the one at Buvette.

Katrina @ Warm Vanilla SugarJune 30, 2012 - 4:31 pm

This looks absolutely fabulous! Awesome recipe!

JulieDJune 30, 2012 - 4:47 pm

So lovely, Brian! Hope you’re having a beautiful weekend!

Diane (createdbydiane)July 1, 2012 - 12:10 am

looks wonderful!

Toni @ Boulder LocavoreJuly 1, 2012 - 5:53 am

I love this type of food Brian; simple and straight forward. I can imagine the flavors from your description and honest photos. Now you can relive your lovely outing with friends whenever you wish thanks to recreation of your recipe. And we can too!

MooNFaCeJuly 1, 2012 - 8:38 am

YUMMY!! Can’t think of any better way to start the day!

MonetJuly 1, 2012 - 11:24 am

Just lovely, sweet friend. I am drinking a cup of coffee now, and I so wish I had some of that cherry walnut tartine to go along with it. I’m so looking forward to seeing you…tomorrow! Have a wonderful Sunday.

JanetJuly 1, 2012 - 12:48 pm

We were fortunate enough to find this gem last time we were in NY – rode the subway for 20+ minutes and it was totally worth it!
Happy that you found it, too!
Thank you for the recipe maybe we can bring a little of Buvette into our kitchen ; )
And, yes on the bee pollen from our local bee keeper and in the fridge – it is very good for you!

Rachel @ Baked by RachelJuly 1, 2012 - 4:03 pm

Would it transport me to a French cafe even if I’ve never been to one because that would truly be magical. :)

alison @ Ingredients, Inc.July 1, 2012 - 7:25 pm

This look SO GOOD! OMG YUM!

Andrew FrishmanJuly 1, 2012 - 10:25 pm

MMnnn!. . . I LOVES me some tartine, especially when it cherry and walnut!

¿Porque se llama la salsa de tartar, la salsa de tartar?

KristenJuly 2, 2012 - 7:56 am

I was just about to google Tartine but now I don’t have to. I had no idea that’s what it was.
Delicious!

JoanneJuly 2, 2012 - 8:58 am

Tartines are my favorite fancied-up sandwiches. Usually it’s the toppings that are all spiffy but I love that you turned the bread into something to write home about! Off to check out the recipe!

naomiJuly 2, 2012 - 9:10 am

okay, im embarrassed to say, Ive not heard of this until now. it looks wonderful as always, Brian!

chefdennisJuly 2, 2012 - 9:11 am

what a beautiful rustic tartine! Thanks so much for introducing this delicious treat to us, it will certainly be making an appearance at house for breakfast. As usual gorgeous images my friend.

have a very happy and safe fourth!

CarolynJuly 2, 2012 - 9:26 am

Only the french would have a fancy term for what is essentially toast! Regardless, it looks delish. I love cherries, walnuts, honey and above all, BUTTER!

VickyJuly 2, 2012 - 9:37 am

I love the combination of cherries and walnuts! It looks scrumptious! Congrats on the top 9!

TidyMomJuly 2, 2012 - 9:52 am

I wish I had a piece of this right now!! Looks amazing!

Sommer@ASPJuly 2, 2012 - 10:09 am

Gorgeous Brian! What a wonderfully creative twist on a great classic.

Cookin' CanuckJuly 2, 2012 - 11:56 am

Olive-oil poached eggs with smoked salmon and cherry walnut bread tartine…I know what I’ll be thinking about ALL DAY LONG. This is simplicity at its best, Brian.

PeggyJuly 2, 2012 - 2:35 pm

Hooray for Marx Foods coming in to save the day! This tartine looks amazing and perfect for breakfast =)

CJ at Food StoriesJuly 2, 2012 - 3:11 pm

Congratulations on making the foodbuzz Today’s Top 9!

Jen @ Savory SimpleJuly 2, 2012 - 3:44 pm

Gorgeous photos!

Steph@stephsbitebybiteJuly 2, 2012 - 6:23 pm

This is heavenly!! I would have no complaints about eating this for every meal!

JeanetteJuly 2, 2012 - 7:36 pm

Love the combination of fruits and nuts in quick breads. Looks like tartine time to me!

LirenJuly 3, 2012 - 1:36 am

You already had my attention with the bread, but then you had to go and fry it and drizzle it with more goodness. Oh my, Brian. Yum. I’m afraid I would devour that whole loaf all by myself, if I were left alone!

MeetaJuly 3, 2012 - 4:49 am

Double the decadence woo! Love the bread on its own but frying it?? WOAH!

LindaJuly 3, 2012 - 8:55 am

Nice reproduction! Your bread looks so wholesome and rustic. I love trying to reproduce what I ate in a restaurant.

OliePantsJuly 3, 2012 - 6:35 pm

This reminds me of a bread my mom used to buy at the bakery when we were kids. Beautiful pictures!

Elyse @The Cultural DishJuly 4, 2012 - 10:56 am

Mmm you are right – I cannot resist this!!

Sylvie @ Gourmande in the KitchenJuly 4, 2012 - 4:55 pm

That loaf is perfection, just the thought of it lathered in butter and honey is making me hungry!

Baker StreetJuly 6, 2012 - 9:57 am

That’s a gorgeous loaf Bri! Your pictures are just stunning! I’m with Slyvie – a slice slathered in butter would be just perfect right now!

JoyJuly 6, 2012 - 1:13 pm

That looks wonderful.

RussellJuly 8, 2012 - 9:03 pm

Oooh. Cherries!

MikeVFMKJuly 8, 2012 - 10:22 pm

Tartine? Oh my. Sometimes I have to think up different ways to say great, amazing, fantastic, lovely. But it’s always fitting. Especially with recipes like this. Plus love the imagery here.

amelia from z tasty lifeJuly 9, 2012 - 12:22 pm

cherry and walnuts (ciliegie and noci) are two of my favorite ingredients! this tartine bread sounds ideal… i will have to try it soon. I think I even want to try to dry my own cherries this summer, as my nonna did.

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