Seasonal Recipes

Recipe: French tartines get an American twist with cranberry chutney, turkey, and melty cheese

Turkey tartines with cranberry chutney
Turkey tartines with cranberry chutney(Sheryl Julian for The Boston Globe)

Makes 18 or enough to serve 6 for lunch or a light supper

French tartines are open-faced sandwiches on thick slices of baguette, spread with butter and jam (the verb tartiner means “to spread”). This simple dish, which you can get in any French cafe, can be more elaborate, too. The beauty of a tartine is that once you slice a baguette, you can make lunch from whatever’s in the fridge. After the holiday, of course, you have a bounty of choices. Here, the bread is toasted, spread with mustard, cranberry chutney, turkey, and a cheese that will melt. You can make a huge platter of tartines on a baking sheet and serve them for lunch or a light supper, or make yourself a singleton when the urge strikes.



1package (12 ounces) fresh cranberries
Grated rind and juice of 1 navel orange
½cup dark brown sugar
2tablespoons cider vinegar
½cup golden raisins
Pinch of crushed red pepper
Pinch of salt
½teaspoon ground cinnamon
½teaspoon ground ginger
¼teaspoon ground allspice

1. In a heavy-based saucepan, combine the cranberries, orange rind and juice, sugar, vinegar, raisins, red pepper, salt, cinnamon, ginger, and allspice. Cook over low heat, stirring occasionally, for 5 minutes, or until the sugar melts.

2. Turn the heat to medium-low and let the mixture bubble steadily, stirring often, for 4 minutes more, or until it thickens. Stir constantly near the end so the chutney doesn’t scorch.

3. Remove from the heat and leave to cool completely, stirring occasionally.


1crusty baguette, cut into 18 thick slices
½cup Dijon mustard
18thin pieces of sliced, cooked turkey (cut them the size of the baguette slices)
½pound Gruyere, Comte, aged cheddar, or other melty cheese, thinly sliced
French cornichon pickles (for serving)

1. Turn on the broiler. Have on hand a rimmed baking sheet.

2. Set the slices on the baking sheet and toast about 8-inches from the broiler element for 2 minutes, or until lightly brown. Watch them; the bread can go from toasted to burnt in seconds. Leave the broiler on.

3. Turn the slices and lightly toast the other sides.

4. Spread the bread with mustard, chutney, turkey, and cheese. Arrange on the baking sheet and return to the broiler for 2 minutes, or until the cheese melts, watching them carefully. Serve with cornichon pickles. Sheryl Julian


Sheryl Julian can be reached at Follow her on Twitter @sheryljulian.