Spanish tartine is the simplest appetizer or entrée ever. It reminds me of our trip to Spain, driving from Burgundy to Seville. Each stop along the way, we ordered those and lomo con queso (pork tenderloin slice with sheep cheese in a sandwich).
When you get in a local bar in Spain, or even a basic service station eatery, you get a plate, a lovely metal olive oil mini jug and a tartine (a toast) with diced tomatoes. We adored it and have been making it at home, probably not often enough, when the temperature rises. It is a fresh start to a hot day meal.
My version of Spanish tartine is a mix of diced tomatoes and onion with fresh herbs such as basil, parsley, lovage and chives. I pour a very nutty green olive oil, a strong one, and crack some salt and pepper before tossing well.
If your basil is flowering, don’t despair, eat the flowers! I tell my kids that they are natural lollies, as they’re very sweet, and they eat it like a rare treat which I distribute, one by one, around the table.
If you’re not a nut-case of a mum like me, simply pull the flowers and sprinkle them over the tomatoes.
All you need to do after that, is to toast some good bread, pour oil on it and 1 or 2 spoons of the tomato mix.
- 6 slices of sour-dough bread
- 2 big tomatoes
- ½ big onion (red or brown)
- a few twigs/stems of basil, lovage and chives
- generous pouring of nutty olive oil
- salt and pepper
- Dice tomatoes and onion.
- Chop fresh herbs.
- Mix tomatoes, onion and herbs together. Crack pepper and salt to taste. Add a generous dash of olive oil.
- Toast bread.
- Pour olive oil on each toast.
- Put a spoon or two of the tomato mix and enjoy!