3 posts about figs is quite excessive, I know, I know. But the first was to learn how to cook them, then the yogurt bowl was just an easy breakfast for me, and then this tartine was just serendipity because someone gifted me some ridiculously nice Italian Mascarpone when I launched the site- so naturally, I had to throw my remaining roasted figs on there...no?
I made this as a dessert actually, after having dinner with a friend who felt indifferent about figs and hadn't had them in years.
Note that I said "felt," as in past tense. Because now I've created a fig monster- girl is now out of control and may just buy out the local market of figs. She actually bought some the very next day. NYC dwellers, buy 'em now before she gets to to them all.
Anyhow, tartines are some of the easiest and most visually pleasing things to make. You can actually see the ingredients instead of it being barricaded by too much bread. I never knew open-faced sandwiches were called tartines until a few years ago. Whenever my sister and I would eat non-homemade sandwiches or burgers when we were growing up, we always took off the top slice of bread. We both felt like there was always too much bread and it just hid all the flavors of the sandwich fillings, so we ate them open-faced. Formal tartines are now in my life, thus no more wasting.
This is the easiest tartine ever- very simple recipe below.
Roasted Honey-Rosemary Fig & Mascarpone Tartine
18 halved Roasted Honey-Rosemary Figs
2 tbsp Mascarpone Cheese
2 slices of bread (I used Ezekiel)
1. Spread a tablespoon of mascarpone on each slice of bread.
2. Top each slice with 9 halved figs, cut-side up, and serve!