I went to the Maine Harvest Festival today and bought some amazing ingredients: fresh Maine cheese, fall radishes, Arkansas black apples, savory seaweed crackers, and, harvested from home, thyme from my parent’s garden. I want to honor these ingredients by enjoying them in their simplest forms, so I turned to the most classically simple lunch I know: the tartine.
- Entree: Three Maine Tartines
- Side: Crunchy & Toasted Seaweed
- 1 Ziploc tupperware
- parchment paper
- 1 small knife or spoon
Three Maine Tartines:
- 2 slices of Tinder Hearth Bread
- 2-3 tbs. of Bee-vre (or another spreadable soft cheese)
- 1 sprig of thyme
- 1 pinch of coarse salt
- 1 pinch of freshsly ground pepper
- 1 red onion
- 2-3 radishes
- 1 Arkansas black apple
- 1 wedge of lemon
- 1 tsp. of Cheryl Wixson’s Kitchen hot pepper jelly
- Cut the bread slices into uniform chunks (cracker-width at least). Stack the bread in a corner of the container.
- Cut a piece of parchment paper the length of the container and 2-inches wide. Set it in the container opposite the bread. Scoop the cheese onto the paper. Strip the thyme leaves into your hand, and crush them with your fingers. Sprinkle the thyme, the pepper, and coarse salt onto the cheese. Curl the parchment paper over the top of the cheese to protect it.
- With a very sharp knife, slice 3-4 paper-thin half moons off the onion. Set them on a clean plate. They should look translucent.
- Wipe the knife on a towel (to remove the onion flavor), and slice the radishes thinly lengthwise. Place these on the clean plate with the onions.
- Slice a wedge off the apple. Cut the wedge into paper-thin half moons. Place them on the plate.
- Spritz the onion, radish, and apple slices with fresh lemon juice from the wedge. This will slow down browning.
- Cut three strips of parchment paper about the length of the container and about an inch wide. Layer the onion, radish, and apple slices in the container with parchment paper between them. Start with the onion slices by setting them in a neat row on the bottom of the container next to the cheese. Lay a strip of paper over them, and set the apples on top of that paper. Cover the apples with the next strip of parchment paper, and lay the radishes on top. Finally, cover the radishes with the last strip of paper.
- Cut a 2″ x 2″ square of parchment paper. Make a pocket out of it by folding the two corners of the square down, being sure to overlap in the center. You will be making a sort of lop-sided upside-down house shape. Fold the point of the house down too.
- Scoop the hot pepper jelly into the pocket, and set it upright on the cheese side of the container.
- Lay the small spoon in the container where it will fit.
Crunchy & Toasted Seaweed:
- 1 handful of Wild Weeds by Vitamin Sea
- Cut a piece of parchment paper, and set the handful of toasted seaweed in the middle of it. Folding it taco-style (creasing the paper slightly), set the seaweed on top of the other ingredients in the container.
- Close the container lid.
- Use the lid as a plate. Prepare the base for your first three tartines by using the small spoon to spread cheese on three chunks of bread.
- Tartine with Radish. On one piece of bread, overlap thin radish slices on top of the cheese.
- Sweet & Spicy Tartine. On the second piece of bread, spread a bit of hot pepper jelly on top of the cheese. Set apple slices on top.
- Apple-Onion Tartine: Alternate slices of apple and onion on the last piece of bread.
- Continue making these three tartines until your ingredients run out or improvis