tartine

Tartine is a culinary term for an open-faced sandwich consisting of a slice of bread topped with spreads, ingredients, or both. In French usage, a tartine is typically a single slice of bread served with a simple topping, such as butter or jam, rather than a closed sandwich.

Etymology: from French tartine, from "tarte" meaning tart; the word has been borrowed into English since the 19th century to describe an open topping on bread. In France, tartines are common breakfast or snack items, ranging from sweet to savory.

Variations: sweet tartines often pair bread with butter and fruit spreads or honey; savory versions may feature olive oil, tomato, garlic, or cheese; additional toppings include avocado, soft cheeses, smoked fish, cured meats, fresh herbs, or vegetables. They are commonly made with rustic or crusty loaves, such as sourdough or country bread, and are served on a single slice, sometimes warm.

Regional usage and contemporary usage: In Francophone countries, tartine generally denotes an open-faced presentation rather than a formal dish; outside France, the term is used in cafes and cookbooks to describe artfully topped bread slices. The concept has been popularized in part by artisanal bakeries and food media; in the United States, Tartine Bakery in San Francisco is a notable example, renowned for its loaves and tartine-style preparations.

Related concepts include open-faced sandwiches and crostini.