Cep, ham and parmesan tartine
I love a meal of tartines. In no time you put together a lovely little spread with good produce. It can also be a chance to use up leftovers. I think of my friend Carole, who’s afraid of nothing and can make tartines with a bit of leftover fish and beurre blanc. That, I have to admit, would never have occurred to me. She’s quite right — long live unfussy cooking 🙂
Preparation
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Step 1
Prepare the ceps: clean them with a sponge or a small brush, cut them into small pieces and cook them in butter with a little salt in a frying pan for about thirty minutes.
Toast your tartines in your oven (put them near the element and count about 4 minutes from cold on one side and 2 minutes on the other). Keep an eye on it, though, as ovens vary.
Lay the ceps on the bread, then the ham in shreds and the parmesan.
Put it back under the grill for one or two minutes.
Serve with a green salad.
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