This French Friday’s with Dorie is seemingly pretty healthy but also quite delicious! I’ve actually had this twice so far just this week. I did make a few substitutions (of course). Instead of tomato and cucumber, I used finely diced zucchini and red bell pepper. I also added a bit of diced red onion and right on top of the cottage cheese and yogurt, I sprinkled some dried dill.
Let’s see, what else? Oh and I used toasted spelt bread instead of white bread.
The original recipe can be found here at Bon Appétit. My photos are below and everyone’s posts are here.
Lovely photos! This is a keeper, with so many possibilities. I’m going to be having this again, tomorrow, and maybe through the weekend, too.
Looking at everyone’s version makes me want to play around with this some more. This is a pretty versatile concept, isn’t it?
Very surprised that this is a hit for pretty much every one! Perhaps I will give it a try for real this time.
zucchinini and bell pepper sound like a nice substitute. i’ll have to try it too.
I wasn’t too impressed when I first read the recipe, even though I love all the ingredients. But, it turned out so
delicious I will definitely do this again. I like the veggies you used, a nice combination, and I’ll bet they were
as scrumptious as they look. Have a wonderful weekend.
I used cottage cheese too, sans yoghurt or cream. It was scrumptious, wasn;t it. Have a good weekend.
This is definitely a flexible formula for summer veggies! Your combination looks great, and you can keep on varying the toppings. Yum!
Nice job and great photos- I love how this already bright and fresh tartine really pops off your great green plate. Now I want to make more of these…..:)
Onions are my favorite vegetable I can’t believe I didn’t think of adding red onion, brilliant. Love the addition of seasonal zucchini too..well done.
I think you’re doing what Dorie expects of us. She provides the starting off point with a recipe and we can take it wherever we wish. I’m not very creative so I always follow her directions exactly. However, after reading everyone else’s Posts, I always go out-on-my-limb the second time I make it. Would love to have tasted the toasted spelt bread.
I didn’t have the Herbes de Provence, so I picked the first spice I saw in the drawer, which was Rogan Josh, and stirred that into the fromage blanc. I had to use tomatoes, red bell pepper and red onion, as that was what was in the house. For guests, I would need to mix up the colors a bit! It was delish!!
Spelt bread – very jealous. This time of year in the desert I’m lucky to find any bread that isn’t stale. Lovely photos-
Oh, and I used Ezekiel 4.9 bread, Yumm!