Tartine Noir
A simple yet rich polish-inspired tartine recipe featuring dark, rich polish sausage and boudin noir.
Ingredients
- ●4 links Dark Polish Sausagesliced
- ●8 oz Boudin Noircrumbled
- ●1 loaf French Baguettesliced into 1/2 inch thick rounds
- ●4 tbsp Unsalted Buttersoftened
- ●2 tbsp Chopped Fresh Chivesoptional
- ●to taste Salt and Pepper
- ●1 tbsp Red Wine Vinegaroptional
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Line a baking sheet with parchment paper.
- 3
Arrange sliced baguette rounds on the prepared baking sheet.
- 4
Drizzle with 2 tbsp of unsalted butter, tossing to coat.
- 5
Bake for 10-12 minutes, or until lightly toasted.
- 6
In a large skillet, cook sliced polish sausage over medium-high heat until browned, about 5-7 minutes.
- 7
Add crumbled boudin noir to the skillet and cook, stirring occasionally, until heated through.
- 8
To assemble the tartine, place toasted baguette slices on a serving plate or board.
- 9
Top each slice with a few pieces of cooked polish sausage and boudin noir mixture.
- 10
Drizzle with remaining 2 tbsp of unsalted butter and sprinkle with chopped chives, if desired.
- 11
Serve immediately and enjoy!