There is an amazing bakery in San Francisco called Tartine. If you are ever in San Francisco I would highly recommend a stop. They have two cookbooks out at this point Tartine and Tartine Bread. Last Christmas I got Tartine Bread and made a failed attempt to get a starter going to make their French Country bread. I still need to make another attempt but the sad fact was I had never actually had the bread from the bakery because it comes out of the oven at 5pm and I have never gotten there at that time. Last night I met up with my brother and some friends for dinner and landed in the city at 5:00 so there was only one place to go. I was a bit crushed when at 5:17 the bread had already sold out. Somehow the woman behind the counter took a little pity on me. It could have been the tears welling up ;). She let me buy a loaf from the second batch of the day. I just had to get back before 8:00. I made it back with 10 minutes to spare and took posession of my first Tartine French Country Loaf. It is as close as we get in the bay area to a Poilåne.
Alas we were too full from a fine dinner at Range (another place worth a visit!) to even sample it so it had to wait for the next day. I had just read an interesting blog post from David Lebovitz on Poilåne and it showed some tartines so I got it in my head to make them. After a little research I made up a Tartine with french butter, Fontina, greens from the garden, prosciutto, and chives.
For the uninitiated a tartine is simply what we would call an open faced sandwich in the states. Poilånd loaves are gigantic and the thin slices ar probably 12-18 inches long that they then slice across so I did my best to imitate with the size that would fit in the toaster oven. I wish you all could have joined us. It is hard to describe how the bread which is a sweet-sourdough perfectly complimented the Berkshire Prosciutto I found at the local market. Wow.