Adapted from “The Last Touch: Tartines” in September’s issue of Gourmet. Instead of using Manchego (Ham, Manchego and Fig Tartines) I substituted goat cheese since I had bought some to make one of the other tartines in the article originally, Beet and Goat-Cheese Tartine (that will be for tomorrow, wink wink). Also, I got to use my friend Sue’s Fig Jam! that she sent me last month! yay!
This was so delicious and felt really fancy! (Much fancier than drive through does 😉 I think it had to do with the decadent drizzle of olive oil on top…mmmmmmm.