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Loading...A classic Belgian open-faced tartine featuring toasted country bread generously spread with fresh fromage blanc and topped with crisp radishes and herbs. This light, delicate sandwich is a beloved breakfast or lunch staple across Belgium, celebrating the country's love for fresh dairy and simple, quality ingredients.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings4
Yield4 tartines
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 12 gFat
- 6 gSaturated Fat
- 32 gCarbs
- 2 gFiber
- 3 gSugar
- 10 gProtein
- 380 mgSodium
- 180 mgPotassium
- 120 mgCalcium
- 2 mgIron
- 6 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the bread base
- 4 thick slices (about 1.5 cm) rustic Belgian country bread or sourdough boule
- 2 tablespoons olive oil
- 1 small garlic clove, halved (optional)
For the white cheese spread
- 250 g fromage blanc (or fresh quark)
- 2 tablespoons heavy cream
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- Pinch of fine sea salt
- Pinch of white pepper
For the toppings
- 8 French breakfast radishes, thinly sliced
- 2 tablespoons fresh chives, snipped
- Flaky sea salt, to taste
- Freshly cracked black pepper
- Drizzle of extra-virgin olive oil
Directions
- Preheat the oven to 200°C (400°F) and arrange a rack in the center. Lightly brush both sides of each bread slice with olive oil.
- Place the bread directly on the oven rack and toast for 4 to 5 minutes, turning once halfway through, until golden and crisp on the edges. Rub the warm surfaces with the cut side of garlic if desired.
- Meanwhile, in a medium bowl whisk the fromage blanc and heavy cream together until smooth, light, and easily spreadable — about 30 seconds.
- Stir in the chopped chives and parsley, then season with fine sea salt and white pepper. Taste and adjust seasoning, keeping in mind the toppings will add salt.
- Remove the toasted bread from the oven and let cool for just 1 minute so the cheese spread will not melt. Spread a generous layer (about 3 tablespoons) of the cheese mixture evenly over each slice, going edge to edge.
- Arrange the sliced radishes over the cheese in an overlapping, shingled pattern that showcases their rosy color.
- Finish each tartine with a sprinkle of snipped chives, a pinch of flaky sea salt, and a few cracks of black pepper. Drizzle lightly with extra-virgin olive oil and serve immediately while the bread is still crisp.
Cook’s Notes
- Fromage blanc can be substituted with an equal blend of whole-milk ricotta and full-fat Greek yogurt for a similar creamy texture and tang.
- For a Belgian-style sweet variation, omit the radishes and herbs and instead top the cheese spread with a pinch of granulated sugar, a dusting of cinnamon, and a few fresh berries.
- Assemble the tartines only at the last moment — the cheese moisture will quickly soften the toasted bread if left to sit.
- Day-old crusty bread works best; a dense Belgian pain de campagne or sourdough provides the ideal chewy contrast to the creamy topping.
- Crack pepper fresh at the table — its aromatic oils pair beautifully with the cool, mild cheese.
