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APOLLONIA POILANE: Bread
is not only a food.

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It's also an ingredient.

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That is what I
call bread cooking.

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Using bread as an ingredient,
whether it's in a full slice

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or into breadcrumb.

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A tartine is a slice
of bread on which

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you're going to be able to
slather a topping that's

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going to be thin enough
for you to pick it up

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with your single hand.

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The word tartine comes from
the French verb tartiner,

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which literally means
to spread a topping.

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A tartine is a very
typical French thing.

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You might find it in Paris
at any little bistro,

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whether it's with roast
beef, ham and cheese,

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or another seasonal ingredient.

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And one key element as
you're making your tartines,

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whatever ingredients
you decide to put it on,

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is to make sure that
it's not too thick.

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The tartine we're
going to make today

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has been my best
seller at the cafe

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my father started next to our
shop on Rue du Cherche-Midi.

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It's cheese that's been melted
with some cured ham on top

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of it.

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So for this recipe
you need bread,

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one big slice of
the center parts,

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especially if you're hungry.

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You need cheese, one that
will melt. I use the brie,

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but you can use a Camembert.

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Anything that melts in heat.

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Then a little bit of prosciutto.

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Any type of prosciutto will do,
as long as it's not too salty.

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As you're cooking this
tartine, the water content

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will evaporate.

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And the salts will concentrate.

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So try and choose one
that's not too salty.

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The bread I'm
using can be fresh.

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Not ultra-fresh, because
it doesn't toast as well.

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This specific tartine
calls for an oven.

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You need to boil the tartine.

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However, if you're using
a topping that's raw

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or that doesn't need
to be melted or cooked,

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then you can use a toaster.

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And here's the trick use
one of those long slices.

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Cut it in two and put
them side by side.

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And put two slices in
one slot of the toaster.

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This way, you only toast
one side of the bread.

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When you remove it, put the
topping on the toasted side.

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It works the other way around,
but that's my preference.

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Toasting two slices in
one slot of a toaster

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is a Poilane bakery hack.

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We do this so that we can keep
the two slices moist and warm,

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so that your toast can last
for 15 minutes on a plate

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without going dry.

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So whether you have
lots of friends over,

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and you only have a
limited number of slots

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in your toaster, not only have
you doubled the amount of toast

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you do at a time, but you
also keep them fresher longer.

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Take a slice of bread.

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And then you simply cut
large pieces of cheese,

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even if you don't do a very
beautiful slice or layout.

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The main thing here is covering
up the bulk of the tartine.

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I love using brie.

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But I can also use
a crottin chavignol

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or another goat's cheese that
tends to melt quite well.

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Both work.

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There's no right
or wrong answer.

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This tartine will be rich.

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It'll be very gourmand,
as the French would say.

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Then I just take the ham,
lather it on the top.

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What's nice is actually to
create a small little texture.

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It gives it a third
dimension without bringing

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it too high up.

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And you're good to go.

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I add a little bit of
freshly milled black pepper

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on top of it.

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And here you have two options.

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If, like me, you're going
to eat this on your own,

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then maybe just cut it in half.

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Put it on the baking sheet
and put it into the oven

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until you can see the
cheese melting and the ham

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on the top moving.

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That's a sign that
it's ready to be eaten.

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And if you're greeting
friends, then you

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can leave it as a whole.

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And then once it's
out of the oven,

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start cutting pieces that are
about two fingers thick, so

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that people could use
it as a finger food.

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So straight out of the oven.

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The cheese is melted.

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The ham, it's colored.

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It's taken a little
bit of a form.

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You can grab it and cut
it again in smaller pieces

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for presentation purposes,
or leave it whole.

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I'm showing these two
options, really for your eyes

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and to feed your ideas here.

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Because if you're
eating on your own,

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I can grab this
tartine with one hand.

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Here we go.

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Eating ham and cheese, yes.

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This is a very quintessential
French experience.

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It's got gormandise.

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It's the French bistro favorite.

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It's a way of having a little
bit of France in your kitchen.

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Over the years, restaurants and
bistros, cafes using my bread

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have often used it as tartines.

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So much so that if you look at
a typical bistro or cafe serving

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my breads, they might
have a whole section

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of Poilane tartines.

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A typical ham and
cheese as delicious

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and as rich as this tartine
is, or some roast beef

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and some mustard, some
fish, some vegetables.

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Even an avocado toast.

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