This week’s French Fridays with Dorie recipe, Nutella Tartine, brings back memories of after school snacks chased with tall glasses of milk. A French tartine is a toasted open faced sandwich. Dorie Greenspan whimsically turns the concept into dessert by toasting a slice of rich brioche or challah breads, spreading them with butter and orange marmalade, drizzling them with Nutella, and adding a bit of nuts for extra crunch, coarse sea salt for balance.
Brioche or challah are delicious and well-loved by my adult self . My chosen vehicle for delivering butter/cheese/preserves/PB/Nutella goodness while growing up was the very humble soda cracker. Soda crackers are essentially saltines – the kind that are still sold in large tins on Hispanic colmaditos in the US under the name “export sodas”. The export sodas moniker stuck as a marketing distinction, to the point that Keebler (the original manufacturer) sued local company Rovira Biscuits for using it in the 1970s. Rovira Biscuits prevailed and the crackers are still known as export sodas. They may be relegated to a hurricane season snack in my household these days, but are still ubiquitous for breakfast and coffee breaks all over the island.
So sure, I did not turn on the oven for my crackers. The butter didn’t seem necessary either. A smear of apricot preserves, a drizzle of melted Nutella, a few pumpkin seeds, pink sea salt. I might not be nine anymore, snacking in the little table nestled between the kitchen and the little parlor by the foyer, but I’m feeling pretty giddy nonetheless. If only I liked the cartoons kids watch these days…
French Fridays with Dorie is an online cooking group where we work our way through Around My French Table, Dorie Greenspan’s award winning cookbook. Dorie herself jumped on the “World Nutella Day” bandwagon this week and published the recipe for the Nutella Tartine in her blog. Want to see how the rest of the group did? Check out their links here.