I remember being at school when the filling of your sandwich (and in fact the entire contents of your lunchbox) said more about you then you the clothes you wore. It showed the playground how seriously you took yourself. Had you transcended into adult hood and taken lunch into your own hands or were you the sort of person, that at 9 and 10, still allowed your mother to make your packed lunch?
Begrudgingly I hate to admit that this was a time when food for me was less of a priority than kiss chase, so lunchtimes for me were mother made, tuna-mayo all the way. Admittedly not such a cool sandwich. Pale and unexciting, it was certainly more often victim to a book bashing from the inside of my rucksack then eaten by me at lunchbreak. Thank goodness my week day sandwiches have come on leaps and bounds since.
Currently I am rather enamoured with toasted tartines. Open-faced, they are the best sort. Speedy to make and downright delicious to eat, they are better than sandwiches because you get double toppings in one. This particular one is a new favourite.
Blueberry, manchego and dill might seem like an unusual combination, but the flavours work together a treat! The sweet pop of ripe berries, against the saltiness of the sheep’s cheese works really well. The dill adding a fresh, lightly anise note.
Since there are so few ingredients, it is worth making them count. The bread undoubtedly needs to be something heavy, (preferably a sourdough or a walnut loaf, maybe even a rye mix) sliced and toasted until a deep golden brown. It is also worth seeking out a good sheep’s cheese. I do recommend manchego, but if you can’t find it you could try osso iratty, or a crumbly sheeps cheese too.
Blueberry, Manchego and Dill Tartine Recipe
- 2 small slices bread, toasted
- 100g blueberries
- 20g shaved hard sheep’s cheese
- 2 tablespoons fresh dill leaves
- 1 tablespoon of extra virgin olive oil
- 1 clove of garlic
Once the bread is golden and toasted, peel the clove of garlic and gently rub it on one side of each slice. You want a subtle taste of garlic, but without it being too overpowering. A gentle rub is key.
Use the back of a fork to mash the blueberries into the toast onto of the rubbed garlic. Then using a cheese slicer, slice off a generous amount of cheese and arrange it on top. Finally scatter over the dill, a drizzle of good quality extra virgin olive oil and finish with a grinding of black pepper and a little pinch of salt.
Enjoy warm. If eating this for lunch, it is great with my kale, orange zest and hazelnut salad