I didn’t realize that mentioning a quick, simple rhubarb and cheese tartine in a previous post would trigger email messages to get the recipe.
A highly sought-after tartine?
Well, maybe not… but your requests and questions created this post.
It is that time of the year again when the garden is producing its last gems.
When the second batch of beans I planted very late this season starts to come out.
Or the tomatoes that never stop on giving.
And when the cats hunt for human body heat early mornings and at nights turning themselves into hard-t0-move encrusted mussels stuck on their rock.
Me being the rock.
It is that time of the year again when spending a half day at Russel Orchards in Ipswich, MA becomes unavoidable.
The farm, the squash varieties, the apples, the barn.
Fall smells coming out of their kitchen where apple pies, apple cider and blueberry cobblers are stewing, cooking, simmering and taunting me.
My eyes drawn to the brightly colored pumpkin patches.
But the luscious green acorn squash in their giant crate won me over.
This tartine is perfect for an apéro dînatoire.
A sweet and salty mix hitting the spot while waiting for dinner to be served.
I usually eat it for lunch, with a side of cold spicy blackened chicken or a salad.
The colors of the figs and the compote blend so well together.
Like the transitioning colors of summer and fall.
Dark but light and bright.
It happens around that time too.
When the kitchen smells like bourbon and fruit stewing on the stove.
Already thinking about making new chocolate truffles for the Holidays.
A giant red kuri squash sitting on the counter, begging to be cut open and used in muffins or a soup.
Digging to find the tiny, brightly yellow truffle oil bottle in the cabinet.
Red Japanese sweet potatoes with creamy white insides waiting to be baked in foil packets with a drizzle of oil.
Fall is here!
And with fall, the 2-year blog-iversary of Frenchie and the Yankee this past September 30th!
A time to celebrate…
Roquefort and Fig Tartine with Bourbon-Flavored Rhubarb Compote
for 6 slices/tartines
1 lb (455 g) of rhubarb stalks – ends trimmed and cut in small pieces
1/3 cup (65 g) of blonde cane sugar
2 Tbsp of honey – I use buckwheat honey
1 Tbsp of bourbon (or replace with water if preferred) – I use the extraordinary and admirable spiced Diabolique bourbon
4- 6 figs – thinly sliced
4-6 oz (113-170 g) of Roquefort
zest of 1 organic lemon
1 Tbsp of finely chopped lemon thyme (or thyme)
a handful of sliced almonds
1 loaf of rustic country bread – use gluten-free bread as a replacement
freshly ground pepper
sea salt – optional
Prepare the compote first. Mix all ingredients in a large saucepan.
Bring to a boil and reduce to medium-low heat. Let the compote simmer and stew for 13-15 min or until soft. Let cool.
Preheat the oven to 380 °F (195 °C).
In a bowl, mash the Roquefort with the lemon zest and lemon thyme. Use a fork to mix all the ingredients together.
Slice the bread and spread about 1 Tbsp of the cheese mixture on each slice.
Spread about 1.5 teaspoon of the rhubarb compote on top of the Roquefort on each slice.
Place some fig slices on top and put the tartines in the oven for 15 minutes.
Let the tartines cool at room temperature. Sprinkle sliced almonds and pepper on top and serve.
Optional: sprinkle a bit of sea salt on the figs.
Keep the left over compote for other tartines or for spreading on bread in the morning.