What kind of bread should I use for a tartine?

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.

Can I make the tartine ahead of time?

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.

What is Boursin cheese?

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.

What kind of tomatoes should I use?

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.

What else can I add to the tartine?

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.

Tomato Boursin Tartine Recipe (Open‑Face Sandwich)

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

Scale

- 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

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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.