Tartine is French for “open faced sandwich.” Classically, delicious bread is used for a tartine, as it is not just a vehicle to get the topping into your mouth, but an essential part of the composed flavor profile. That said, these toppings would do well on a small crostini served as a canape or used on a flatbread pizza.
The “umami” flavor in mushrooms can be difficult to pair with the tannins in a Cabernet but are perfectly matched with the silky tannins in Frank Family’s 2018 Napa Valley Merlot. The earthiness of the mushrooms acts as a counterbalance to the bright red fruits in the wine, and the acidity of the goat cheese is a perfect match to the acidity of the wine.
Recipe Courtesy of Chef Christina Machamer 
The Ingredients
| 2ea | Thick Slices of Bread- I like using a Rosemary Sourdough |
| 1T | Olive Oil |
| To taste | Kosher Salt & Fresh Ground Pepper |
| 2T | Unsalted Butter |
| 8oz | Mixed Wild Mushrooms |
| 2ea | Garlic Cloves, Smashed |
| 2ea | Thyme Sprigs |
| 1T | Flat Leaf Parsley, Chopped |
| 4oz | Fresh Goat Cheese |
| 2t | Lemon Zest |
The Method
1. Heat grill or grill pan. Drizzle bread with olive oil and season with salt & fresh ground black pepper. Grill bread on both sides and set aside.
2. Heat a sauté pan over medium high heat. Add butter and cook until butter starts to brown and smell nutty. Add mushrooms, thyme, and crushed garlic cloves to the pan and season with salt and pepper. Cook mushrooms, stirring frequently, until all released water has evaporated, and mushrooms are slightly brown, then add parsley.
3. Generously spread goat cheese on grilled bread, top with mushrooms, and finish with lemon zest
