Last week in our newest blog series, A&D’s summer essentials, we kicked it off with a list of some del-ish easy to make cocktails, perfect for your fun day in the sun. However, we couldn’t just leave you hanging with an incomplete cooler, we put together a selection of different yummy recipes that are so easy to whip up. Trust us, you will definitely have some happy chaps with you when they see what you have in store for them.

Part 2 of the Summer Essentials: The good stuff, the food!
At A&D an ever-changing dish that has been presence on our menu since the beginning is a locals favourite, the tartine.
Huh? What is a tartine? Good question!
 
A tartine is an open face sandwich usually with fresh sourdough or French bread and thanks to the French they got their famous name ‘the Tartine.’ You can basically do what you wish with this dish, whether it’s breakfast, lunch or dinner, a posh canapé or a quick snack, a tartine is a super versatile and very easy to whip up. You can use leftovers from yesterday BBQ or maybe something healthy like hummus or avocado, you can pretty much use anything you have lying in your fridge. The possibilities are endless when it comes to this sandwich goodness.
 
If you need a little help with what to put on your tartine, we got you covered. We have a few killer (simplified) combinations for you that has at one point or another been showcased on our menu.

(These recipes are all gluten free just swap the sourdough bread for gluten-free bread for anyone with an intolerance.)
 
Burrata and Local Tomato Tartine.
You will need:
 
A good quality burrata cheese – toasted sourdough bread – juicy baby tomatoes (local if you can) – Good quality olive oil – salt and pepper (to taste.)
 Chop your tomatoes in half, the burrata into thin slices then tuck into your to-go containers, add a tablespoon of olive oil, some fresh chopped basil and mix evenly.  When you get to your destination, all you have to do us add the toppings and you have a tasty lunch.
 
Lemon Ricotta & Wild Mushroom Tartine.
You will need:

Ricotta cheese – Shitake mushrooms – roasted red peppers – lemon zest – toasted sourdough bread or French stick – salt and pepper (to taste.)
 Chop and cook the mushrooms with 1 clove of garlic minced, set aside and let cool – use a separate container for the ricotta so you can spread when you’re ready to eat. Add the mushrooms, red peppers, 2 tablespoons of the olive oil, the zest of one lemon and salt pepper into a separate container and your ready, just top the bread with the ricotta and veggie topping.
 
Black Mission Fig Tartine.
You will need:

Manchego cheese – dried black mission figs – organic honey – toasted sourdough – salt and pepper (to taste.)
Build your tartine layer by layer (we like to put two lots of cheese, because let’s face it, everything is better with more cheese!) This combination is just perfect for a summers day.
                
Jamon Iberico Tartine.
You will need:

Roasted garlic – fresh tomatoes chopped very finely – toasted sourdough bread – (good quality) Jamon Iberico Ham – salt and pepper (to taste.)
The only prep you have to do before you go is toast your bread and rub the roasted garlic on the toast whilst it’s still warm, let cool, then put into a container. Take all the ingredients separately and again just build when you get there, add the tomato spread on the bread and then place as much Jamon Iberico as you can physically can on top. Enjoy!
                               
Artichoke and Local Eggplant Tartine.
You will need:

1 medium artichoke – 1 eggplant – 2 avocados – 1 cup of orange juice – ½ cup of lime juice – toasted sourdough bread – olive oil – salt and pepper (to taste.)
Artichokes (seasoned with salt, pepper and olive oil) chopped and roasted in oven for 1 hour at 400F, after 30 mins add the eggplant to the pan with some olive oil and cook for the remaining time.
Whilst the veg is cooking add the avocadoes into a blender with the orange juice, lime juice and salt and pepper and blend until smooth, put paste into container.
Once the veg is cooked set aside to cool and add to a separate container. Done! Spread the avocado crème onto your toast and add the veggies, yummy!
 
Well you’re almost set for your fun day in the sun. You have your cocktails; you have your food but wait there is something missing.
Stay tuned for the last installment to our blog series, because what’s a party without music?