BeerBorg

Not sure if anyone is going to be into this.

I have made some tartines (French open faced sandwich) and enjoyed them.
I wondered what if a number of tartines were made like the courses of a meal.

From 9 o'clock:
Mozzarella with cherry tomatoes and fresh basil (Margarita style).
Sauteed small portabella mushrooms (in olive oil and balsamic vinegar) with goat cheese and chives.
Prosciutto on camembert with chives.
Brie and pear with thyme.

That looks like a tasty meal.

As an added benefit, it looks pretty healthy.

If you'd invite me over, I'd definitely enjoy the fruits of your labor!

I'd be happy to help you discover just how many courses of them it takes to make me feel like I had dinner.

Since I bought a few things at Whole Foods I also picked some Pliny The Elder. I found that Pliny is pretty good for cleansing the palate.

bpgreen wrote:.....As an added benefit, it looks pretty healthy.

If one makes a number of tartines there can definitely be an assortment of ingredients.

Beer-lord wrote:If you'd invite me over, I'd definitely enjoy the fruits of your labor!

mashani wrote:I'd be happy to help you discover just how many courses of them it takes to make me feel like I had dinner.

It seems like serving a couple of courses at a time (to keep them warm) to a number of people would work well.
(Keep in mind the "all you can eat" maxim of not filling up on bread when eating courses of tartines (on bread). )
Definitely not a steak and potatoes sort of dinner, but nice for a tasty variety of food. Pretty easy to add a green salad, a fruit salad, or even something like ribs "on the side".

I like this enough I have another dozen recipes noted. I basically look up recipes and choose the parts I think I would like.