Picnic Tartines



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We love tartines. Even more so, we love tartines made with homemade bread and gorgeous ingredients. Josephine’s petite sandwiches have us ready to whip out the picnic-ware and hit the road. These are perfect for sophisticated alfresco dining or an exceptional lunch, and could easily be a star appetizer. The bread was made by and recipes tested under the skillful eye of NYC based micro-baker Jeremy Shapiro. -Amy 

We wanted to make tartines with seasonal ingredients, so we purchased everything at the Union Square Market in Manhattan on the very morning of our photo-shoot. Micro-baker Jeremy Shapiro thoughtfully spent the night before preparing breads that he believed would pair perfectly with our recipes, using grains from local farmers. Even our meats were purchased from a local deli in Queens!

Instead of firm measurements, our recipes emerged organically, using handfuls of this or scatterings of that. The creativity is in your hands. With good bread and fresh ingredients, you simply can’t go wrong.



Picnic Tartines

Eat Boutique Editor’s Note: We love the flexibility (and beauty) of these tartines. The amount of each ingredient is up to you, so feel free to use as little or as much as you like. That’s right, we are encouraging you to play with your food (don’t tell our mothers). 

Cured Lamb on Sourdough


  • Sourdough bread, sliced (about 1 to 2 slices per person)
  • Cured lamb, thinly sliced
  • Pecorino cheese, shaved thin
  • Fresh basil leaves, washed and dried
  • Extra virgin olive oil, for drizzling
  • Sea salt, for sprinkling


  1. Take 1 slice of sourdough, and top it with a few slices of lamb, a little cheese, and several basil leaves.
  2. Finish with a drizzle of olive oil and a sprinkling of salt.



Duck Ham on Apple Cider Raisin Loaf


  • Apple cider raisin bread, or raisin bread slices (about 1 to 2 slices per person)
  • Arugula, washed and dried
  • Duck ham, or prosciutto
  • White or red raspberries, sliced in half
  • Micro greens or baby greens, washed and dried (optional)
  • Extra virgin olive oil, for drizzling
  • Sea salt, for sprinkling


  1. Take 1 slice of raisin bread, and top it with a layer each of arugula, ham, and raspberries.
  2. Finish with a few micro greens, a drizzle of olive oil, and a sprinkling of salt.



Strawberry and Lavender Honey Goat Cheese on Rye


  • Rye bread slices (about 1 to 2 slices per person)
  • Infused goat cheese, such as the Lavender Honey available from Foragers grocer NYC
  • Strawberries, thinly sliced
  • Pistachios, crumbled
  • Purple micro basil leaves (optional)
  • Extra-virgin olive oil, for drizzling


  1. Take 1 slice of rye bread, and top it with a layer of goat cheese. Add strawberries and pistachios.
  2. Finish with a few basil leaves and a drizzle of olive oil.



Heirloom Tomato and Mozzarella on Sourdough


  • Sourdough bread slices  (about 1 to 2 slices per person)
  • Extra virgin olive oil, plus more finishing
  • Tomatoes (heirloom, if possible), thinly sliced
  • Fresh mozzarella, crumbled
  • Fresh basil leaves, washed and dried
  • Sea salt, for sprinkling


  1. Drizzle 1 slice of sourdough bread with olive oil. Add a layer each of tomatoes, mozzarella and basil. Sprinkle with salt.

Bon appetit!


Photos taken and styled by Josephine Rozman.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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  • http://www.haydtodo.com/ Noemi

    OMG so delicious!