Tartines are a must-have at buffets and aperitifs. They can be filled and decorated as we like, depending on needs and occasions. It’s possible to make tartines of every type, all equally delicious: from the easiest and quickest to the more elaborate ones; from vegetarian to those with meat and fish. The stuffed tartine swirls make a great display on the table for big occasions, special celebrations, or for an informal appetizer with friends. In this recipe, I propose two different fillings, one vegetarian and the other with ham, which are prepared in very little time.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 48
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients
- 7 oz long bread for sandwiches
- 14 oz fresh spreadable cheese
- 5 oz cooked ham
- 1.8 oz sun-dried tomatoes
- 20 green olives
- to taste oregano
- 1 pinch ground pepper
Tools
- 1 Rolling pin
- 2 Bowls
- Plastic wrap
Steps
Prepare the olive filling
Place 7 ounces of spreadable cheese in a small bowl. Pit the olives, chop them coarsely, and add them to the cheese, along with a pinch of pepper (optional). Mix well and set aside.
Prepare the dried tomato filling
Chop the sun-dried tomatoes very finely before adding them to the remaining 7 ounces of spreadable cheese in another bowl. Season with a pinch of dried or fresh oregano and mix thoroughly.
Fill the tartines
Place each “sheet” of sandwich bread on a cutting board and flatten them with a rolling pin.
Spread the olive cream on two sheets of bread, add the cooked ham (can be omitted if not liked), spread a little more olive cream on the ham, and roll up from the short side to form a cylinder.
Wrap the bread cylinder tightly in plastic wrap; seal it like a “candy” and place it in the freezer for 30 minutes. This step is important to cut the tartines without problems and waste.
Spread the sun-dried tomato cream on the other two sheets of bread, roll them up, wrap them in plastic wrap, and place them in the freezer for 30 minutes as well.
After 30 minutes, take the cylinders out of the freezer, remove the plastic wrap, cut them into one-inch thick slices, and place them on a serving plate; they can be served immediately, or cover the plate(s) with plastic wrap and store in the fridge until serving, especially when it’s very hot.
An extra idea. Before slicing the stuffed bread cylinders, make light incisions with a sharp knife, one inch apart.
To chop the sun-dried tomatoes more easily and quickly, place them in a saucepan with water and bring to a boil. Let them boil for 5 minutes; this will remove excess salt and make them much softer.
