Tartines are open-faced sandwiches - a great way to dress up a humble classic. 






Skill level

Average: 3.8 (8 votes)


Sweet haloumi

  • 1 tbsp olive oil
  • 8 slices haloumi
  • 1 avocado, sliced
  • 1 tbsp honey
  • 1 lemon, halved
  • 1 tbsp almonds, toasted and sliced


Balsamic strawberries and ricotta 

  • 60 ml (2 fl oz/ ¼ cup) balsamic vinegar
  • 1 tsp honey
  • 2 sprigs thyme
  • 250 g (9 oz) strawberries, cleaned and kept whole
  • 85 g (3 oz/ ⅓ cup) ricotta
  • 1 tbsp sliced hazelnuts


Ricotta and wild pickled mushrooms

  • 2 tbsp olive oil
  • 1 garlic clove, chopped
  • 1 sprig thyme, leaves picked
  • 90 g (3 oz) mushrooms, cleaned and trimmed
  • 1 cup chopped kale
  • 1 tsp hot sauce
  • 85 g (3 oz) ricotta
  • 1 sprig parsley, leaves picked
  • 1 tbsp walnuts, toasted
  • fresh bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the sweet haloumi, heat the oil in a frying pan over medium-high heat. Cook the haloumi for 1–2 minutes each side or until Golden. Place haloumi on toast then top with avocado. Drizzle with honey and a squeeze of lemon. Sprinkle with almonds and season with sea salt and freshly ground black pepper.

For the balsamic strawberries and ricotta, combine balsamic, honey and thyme in a frying pan and cook over medium heat for 10 minutes or until reduced and syrupy. Add the strawberries. Cook for about 3 minutes, tossing to coat, until softened. Spread toast with ricotta, then top with strawberries and hazelnuts.

For the ricotta and wild pickled mushrooms, heat the oil in a frying pan over medium-high heat. Add the garlic, thyme and mushrooms and cook until tender. Add the kale and toss to wilt, then stir in the hot sauce and season with salt and pepper. Spread ricotta onto the toast, and top with the mushroom mixture. Sprinkle with the parsley and toasted walnuts.

Top each slice of bread with topping of choice.