Brian of A Thought for Food is a master of beautiful food photography and his recipes are devour-ably delicious. This simple yet luxurious cherry walnut tartine is perfect for sharing with friends or indulging solo (we won’t judge.) Try it out! Thank you Brian for sharing with us.
I have to give Justin of Marx Foods a big warm “Thank You” for inviting me to do a guest post on his blog. I’ve been a big fan of theirs ever since I took part in their Morel Mushroom Recipe Challenge a few years ago (which I also happened to win). Though I have never met Justin, I know he has a great big foodie heart.
When I got the message from him about picking out some ingredients to use to create a recipe, I was at a bit of a loss for what to request. First, I don’t eat meat… so that was out. And I wasn’t in the mood to work with some of his (very fine) exotic fruits and vegetables. I wasn’t really inspired by anything, until I came across dried cherries and walnuts. I have been dying to recreate a tartine that I had at a New York restaurant and figured that this might be a fun time to try it!
Calling this a tartine may be pushing it. I know a tartine is more of an open-face sandwich, typically piled with more toppings than this. But it just felt like the most appropriate word and so I stuck with it.
Whatever you want to call it, the fact remains that it’s delicious. It’s sweet bread that’s been fried in butter and lathered in honey. If you want to start your morning off right, this won’t disappoint.
Zesty Cherry Walnut Tartine
1. Place the dried cherries in a bowl and pour warm water over them. Allow to stand for 20 minutes.
2. Preheat oven to 350 degrees
3. Butter a 4×8 inch loaf pan
4. Using a stand mixer or a hand mixer, cream the butter and sugar. Add eggs and mix until combined.
5. Sift the dry ingredients together and add to wet mixture. Add lemon juice, orange zest, and vanilla and mix together.
6. Drain the cherries and add them to the batter along with the walnuts. Mix to incorporate.
7. Pour batter into pan and bake at 350 degrees for approximately 1 hour and 15 minutes, or until a toothpick comes out clean when inserted. Let cool and remove from loaf pan.
8. Cut into 3/4 inch slices.
9. Over medium-low heat, melt 2 tablespoons of butter in a 10-inch nonstick saute pan.
10. Add two slices of bread to the pan and cook for 2-3 minutes per side until each turns golden brown. Repeat with remaining slices.
11. Layer slices on a platter and drizzle honey on top. Serve and enjoy!
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