Nutella Tartine

I have so many jars of jam and jelly and marmalade here in my cupboard. All kinds of flavours, both sweet and savoury. And butters too. Apple and coconut and pumpkin. So… lots of different spreads for breads.

There was no doubt that I’d be able to make this recipe from Around My French Table by Dorie Greenspan. And I was looking forward to this afternoon snack after an early breakfast and a missed lunch.

You can guess what happened. I was missing the orange marmalade. So sad, because chocolate and orange is a favourite flavour combination. And because I was hungry. I had to improvise. I found some ginger marmalade in my collection and made the tartine anyway.

It was very good as ginger and chocolate are a great combination too. I will make this again, but after I’ve purchased another jar of marmalade, this time the orange kind.

Here’s what happened.

Got the hazelnuts (and chopped them).

Hazelnuts for chopping.

Hazelnuts for chopping.

Found some marmalade and Nutella.

Stem ginger marmalade and Nutella.

Stem ginger marmalade and Nutella.

Softened some butter.

Butter.

Butter.

Buttered the challah bread.

Buttered challah.

Buttered challah.

Toasted the bread in the oven.

Toasted.

Toasted.

Spread the toasted bread with marmalade.

With marmalade.

With marmalade.

Drizzled the Nutella over the bread.

Drizzle the Nutella.

Drizzle the Nutella.

Topped the bread with the chopped hazelnuts.

Sprinkle with chopped hazelnuts.

Sprinkle with chopped hazelnuts.

Nutella Tartine.

Nutella Tartine.

Nutella Tartine.

Find the recipe here: http://doriegreenspan.com/2012/02/world-nutella-day-spreading-the-love-around-and-on-bread.html#more

Nutella Tartine
Makes 4 servings

It is impossible to overestimate the French love of Nutella, the chocolate and hazelnut spread invented in Italy about seventy years ago and eaten with gusto all over most of Europe. If you think about how attached we Americans are to peanut butter, you’ll have an idea of how much the French love Nutella. It’s a perennial at crepe stands all over the country, sometimes along with bananas. Spread on a slice of bread, it’s often the after-school snack of choice.

And just as American chefs have been known to use peanut butter to create grown-up desserts that recapture the pleasures of childhood, so French chefs are always finding surprising ways to make Nutella chic. Here’s Pierre Hermé’s reading of the after-school treat pain au chocolat: the bread is brioche (or challah), the chocolate is Nutella, and the surprise is orange marmalade.

1/4 cup Nutella
4 slices brioche or challah
1 1/2 tablespoons unsalted butter, melted
1/4 cup bitter orange marmalade (or stem ginger marmalade)
Fleur de sel
Hazelnuts, toasted, loose skins rubbed off in a towel, and coarsely chopped, for topping

Preheat the broiler. Line a baking sheet (or the broiler pan) with aluminum foil.

Put the Nutella in a heatproof bowl set over a pan of simmering water and heat, stirring frequently, just until it is softened and warm.

Brush one side of each slice of bread with melted butter, and put the bread, buttered side up, on the baking sheet. Run the bread under the broiler; pull it out when the slices are golden. Spread the marmalade over the hot bread and then, using the tines of a fork, generously drizzle each tartine with some warm Nutella. Top with a few grains of fleur de sel and some chopped hazelnuts.

Serving
Although it’s a play on an after-school snack, this tartine is also made for a strong espresso.

Storing
No leftovers except the crumbs.

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