This Tomato Boursin Tartine is one of those quietly luxurious dishes I find myself returning to again and again during tomato season. The crisp, golden toast. The rich, herbed creaminess of Boursin cheese. (this post is not sponsored - I just love Boursin Cheese!) The juicy sweetness of ripe tomatoes. Every element is uncomplicated, yet when brought together, they create something undeniably special. This is French home cooking at its best-seasonal, fresh, and served with grace.
If you love a tomato sandwich, you will love a Tomato Boursin Tartine-it's the perfect soft cheese alternative to a classic, made elegant. Inspired by the flavors of a classic tomato sandwich, it captures all the good stuff: a bit of extra garlic, fragrant fresh herbs, olive oil, and thick tomato slices layered over crusty bread.
I even shared a quick version on my instagram - made for those looking for something fresh and delicious in under ten minutes.
Viral Boursin Pasta Recipe
I discovered Boursin Cheese while living in France and love that I can buy it easily in the US. Many people discovered Boursin cheese for the first time with the viral Boursin Pasta recipe, which I admit, is very tasty...with a few modifications!
I make mine by blistering 2 cups of cherry tomatoes with a few cloves of garlic in a deep pan on the stove top until the tomatoes begin to burst. I lower the heat to medium low and then add in half the container of Boursin Cheese, stirring frequently until it melts and becomes a creamy sauce with the tomatoes. Meanwhile, I cook penne separately ( I am not a fan of cooking hard pasta together with the sauce!) and when it is al dente, I toss it in with the sauce. Perfection! You can top with fresh thyme as well.
What is a French Tartine?
A French tartine is an open face sandwich, most commonly made with a French Baguette or Sourdough loaf. I wrote a blog post about Tartines here.
Tartines can be Savory or Sweet, dependent on the time of day and your preference. In France it is customary to eat sweet in the morning and for a mid-afternoon snack called le goûter.
For lunch or a light dinner, tartines often take on a more savory form-think creamy cheeses, ripe tomatoes, caramelized onions, or charcuterie layered over golden toasted bread. You will love this recipe for a Fig & Prosciutto Tartine or for a Smoked Salmon Tartine,They are a staple of the French home kitchen: quick to prepare, endlessly versatile, and always elegant. Whether served as a simple lunch, a chic apéro, or a light evening meal, a tartine is a beautiful way to turn humble ingredients into something special-perfect for a picnic or outdoor gathering.
Ingredients
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Recipe for 2
- 2 beefsteak tomatoes (or heirloom tomatoes, if available)
- 4 tablespoon of Boursin cheese (available in most grocery stores - flavored goat cheese with herbs works well too)
- 4 slices of sourdough bread
- 2 cloves of garlic, cut in two
- 1 tbsp olive oil (lemon olive oil is delicious here !)
- 5 sprigs of thyme (if you can find it, lemon thyme is my absolute favorite)
- A pinch of flaky sea salt to finish
Instructions
- Heat your pan to medium with a little olive oil
- Grill the bread in the pan for just a couple minutes - rub some garlic on each slice before flipping
- Once the bread is golden brown on both sides, remove from heat
- Spread a tablespoon of Boursin (or more if you wish!) on each slice
- Top with ½ inch slices of fresh, beefsteak, or heirloom tomatoes
- Drizzle a little more olive oil over each tartine
- Top with thyme leaves and a pinch of flaky sea salt
A perfect lunch!
How to Make a Tartine
You can refer to one of my most popular posts, Baking Baguettes for Beginners, to make your own crusty French Baguette. You can also use a slice of sourdough or rustic bread (pain rustique), as it is referred to in France.
Grill your bread with a little olive oil in a preheated oven or pan until golden brown. Top with your choice of toppings:
Tartines are wonderfully flexible and perfect for using what's already in fridge.
Store any leftover ingredients in an airtight container. The bread is best grilled right before serving but the ingredients can be kept in the fridge for 2-3 days.
Why I Love This Recipe
There's something undeniably elegant about a tartine. It's casual enough to prepare in minutes, yet it carries all the charm of a French café lunch. This Tomato Boursin Tartine is one I make often when tomatoes are at their peak-juicy, deeply flavored, and vibrant. The simplicity is what makes it shine: tasty French bread, flavorful cheese, fresh, room temperature tomatoes, and a few herbs from the garden.
I find that tartines invite creativity. While this version is focused on tomatoes and herbed cheese, it can easily be adapted to what's on hand. Roasted tomatoes, grilled peaches, or even a topping of parmesan cheese or boursin cheese can turn this into the perfect lunch. It's that kind of recipe-the one you'll come back to after a trip to the grocery store, when you want something full of much flavor but little effort.
A Note on Ingredients
The success of this tartine lies in the quality of its ingredients. Choose a dense, crusty bread that can hold up to the toppings-sourdough or pain rustique are ideal. Boursin Garlic & Fine Herbs Cheese Spread offers a flavorful, creamy texture, but you could also use a flavored goat cheese mixed with a few fresh herbs if you prefer a more rustic feel.
As for the tomatoes, the more colorful, the better. I love using beefsteak, heirloom, or even cherry tomatoes for variety. A finishing touch of flaky sea salt, fresh lemon thyme (or basil) , and a drizzle of lemon-infused olive oil or balsamic glaze truly elevate this dish.
What to Serve With Your Tartine
When I serve this Tomato Boursin Tartine, I like to pair it with something fresh and vibrant. A few ideas from my kitchen:
- Peach Caprese Salad for a sweet-savory balance
- French Salade Niçoise for a more substantial lunch
- Tomato Burrata Salad with Basil and Orange Zest for a double tomato feature
- St-Germain Spritz or a glass of chilled rosé to sip alongside
For a sweet finish, simply serve summer fruit with chantilly cream-it's a seasonal summer dessert that contrasts beautifully with the savory flavors of the tartine.
Print
Tomato Boursin Tartines Recipe (Open‑Face Sandwich)
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- Yield: 2 1x
Description
This Tomato Boursin Tartine (an open face sandwich with boursin cheese and ripe, seasonal tomatoes) is a true summer luxury. The crisp, golden sourdough bread base, topped with the creamy, herby cheese, is the perfect accompaniment to farmer's market tomatoes.
Ingredients
-
- 2 beefsteak tomatoes (or heirloom tomatoes, if available)
-
- 4 tbsp of Boursin cheese (or else a flavored goat cheese with herbs works well too)
-
- 4 slices of sourdough bread
-
- 2 slices of garlic
-
- 1 tbsp olive oil (lemon olive oil is delicious here too)
-
- 5 sprigs of thyme (lemon thyme is my absolute favorite)
-
- A pinch of flaky sea salt to finish
-
- Optional: balsamic glaze for a richer finish
Instructions
Instructions
-
- Heat your pan to medium with a little olive oil
-
- Grill the bread in the pan - rub some garlic on each slice before flipping
-
- Once the bread is golden brown on both sides, remove from heat
-
- Spread a tablespoon of Boursin (or more if you wish!) on each slice
-
- Top with ½ inch slices of fresh, beefsteak, or grape tomatoes
-
- Drizzle a little more olive oil over each tartine
-
- Top with thyme leaves and a pinch of flaky sea salt
-
- Optional: finish with black pepper or a light touch of red pepper flakes
Notes
The success of this tartine lies in the quality of its ingredients. Choose a dense, crusty bread that can hold up to the toppings-sourdough or pain rustique are ideal. Boursin Garlic & Fine Herbs Cheese Spread offers a flavorful, creamy texture, but you could also use a flavored goat cheese mixed with a few fresh herbs if you prefer a more rustic feel.
As for the tomatoes, the more colorful, the better. I love using beefsteak, heirloom, or even cherry tomatoes for variety. A finishing touch of flaky sea salt, fresh basil, and a drizzle of lemon-infused olive oil or balsamic glaze truly elevate this dish.
A tartine begins with beautiful bread. I recommend a thick slice of rustic sourdough or a crusty French baguette. The bread should be sturdy enough to hold the toppings without becoming soggy, and toasting it in olive oil adds a wonderful flavor and golden crunch. You can also use pain rustique or any artisanal loaf with a good crust.
Tartines are best assembled just before serving. The contrast of warm, crispy bread with creamy Boursin and juicy tomatoes is part of what makes them so delightful. If you'd like to prepare in advance, toast the bread and slice the tomatoes ahead of time-then simply assemble when ready to eat.
Boursin is a soft, creamy French cheese flavored with garlic and herbs. It has a luscious texture that spreads beautifully and adds a luxurious flavor to any dish. In our home, it's a staple for apéritif hour-but it's also the perfect base for a summery tartine like this one.
This tartine celebrates the natural flavor of ripe, in-season tomatoes. I love using beefsteak tomatoes for their size and juiciness, but heirloom or even cherry tomatoes work beautifully too. The key is freshness-choose tomatoes that are fragrant and deeply colored.
You can absolutely make this recipe your own. A drizzle of aged balsamic, a few fresh basil leaves, or even a sprinkle of lemon zest can add a lovely twist. I also enjoy adding lemon thyme from the garden-it pairs beautifully with the Boursin and tomatoes.
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (7 and 4) and I work full time in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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