Spring Tartines

Spring Tartines | Deco Tartelette
Every season I love gathering the freshest, prettiest ingredients and making a variety of fancy toasts (aka tartines). For spring, what’s lovelier than incorporating colorful, edible flowers? Here are three of my favorite flavor combinations this season:

~ Chive Butter + Radish + Maldon Salt + Chive Flowers
~ English Pea Flowers + Mascarpone + Spring Peas
~ Strawberry Rhubarb Jam + Fresh Strawberries + Honey

Spring Tartines | Deco Tartelette

Directions: Lightly toast and butter a few slices of freshly baked bread (you can also pick up a loaf at a local bakery if you prefer). I made my homemade sourdough bread which was the perfect foundation for all three tartines. Add toppings as you fancy (for details on how I layered each tartine, see below…

~ Chive Butter + Radish + Maldon Salt + Chive Flowers: First, make the chive butter. For each tablespoon of butter, you will need 1 teaspoon chives. Place unsalted butter at room temperature in a small bowl. Add chives (finely chopped) and mix with a fork. Spread on a slice of lightly toasted bread. Layer sliced radish and sprinkle with salt and organic, edible chive flowers.

~ English Pea Flowers + Mascarpone + Spring Peas: Spread about 1 tablespoon of mascarpone atop a slice of lightly toasted bread. Sprinkle with spring peas and fresh, organic, edible English pea flowers. Sprinkle with salt and pepper to taste.

~ Strawberry Rhubarb Jam + Fresh Strawberries + Honey: First, make the Strawberry Rhubarb Jam (you can find the recipe here). Allow to cool. Spread atop a lightly toasted slice of bread. Layer fresh strawberries, sliced thinly and drizzle with honey.

Pink Peonies | Deco Tartelette

Shop: Suite One Studio Canape Plates, Lou Rota Nature Table Dessert Plate
Recipe + Photography by Cassie Winslow

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