Don’t you find this is a bittersweet time of year? The holidays are full of fun, friends, and family, but I also find my thoughts turning to those who are no longer here and the experiences that have passed. On melancholy nights like this one, I want comfort and simplicity from my kitchen.
Thank goodness for simple, delicious dishes like this week’s French Fridays selection. And thank goodness for miscalculating how much bresaola I needed to make it. The indescribably fragrant and delicious squash dish I made for supper ended up gracing the kitchen floor. Thank goodness I’ve had many years to become accustomed to my clumsiness.
The extra bresaola did not go to waste. I munched on tartines and another dish inspired by the Viande des Grisons that was the intended ingredient in this week’s French Fridays foray. If I can keep my clumsiness in check, I’ll tell you about that second meal on Monday.
As for the tartine, I toasted a light rye bread from a bakery down the street, slathered it with butter and covered it with thin slices of bresaola. I massaged, rather than drizzled, a little good olive oil into the dry meat, sliced it into soldiers, and arranged some walnut halves on each. Simple. Really good, too, although in future, I might sneak a thin spread of mustard onto the toast along with the butter.
I didn’t go hunting for the Viande des Grisons, as my neighbourhood’s Italian roots meant that Bresaola was only a few blocks away. I’m curious to try it some time though, whether in this tartine or in one of the salads or raclettes that Dorie describes in the header note for this week’s recipe.
In the meantime, I’m going to raise my cup of tea to the past and leave the bustle of the holidays until tomorrow.
Find links to the rest of the French Fridays crew’s posts on this week’s recipe here: Tartine de Viande des Grisons.
One Wet Foot 
Teresa, Bresaola is quite a delctable treat as well – I even bought some in case the Viande des Grisons was sold out – there are both utterly delicious treats on this Tartine – your presentation with the fresh walsnuts looks wonderful!
Have a lovely weekend, maybe even a visit to a Christmas market…and ebjoy that tea…
Liebe Grüsse,
Andrea
It looks delicious! I love the addition of the walnuts to this tartine. And yes…December can very much be a bittersweet time – I find myself slipping in and out of it.
When I come on your Site and it’s snowing, I always laugh. I, too, am happy to have your snow back. I was so pleased to find Bresaola that I purchased 1/4 of a pound. I over-bought, of course, but don’t mind having the extra either. I may try making a pizza with it tonight. Yeah, the holidays are bittersweet with lotsa memories but I am trying not to “go there” too often right now. Tonight is The Messiah and although Christmas was not Michael’s holiday,he always joined me and was a trooper about it. However, when the Hallelujah Chorus would begin, he’d shoot up, being the first one to stand (it was laughable) because he knew that song meant it was almost over. So that will be a bit of a tug at my heart tonight. Enjoy your holidays. Sorry about the Squash Spill.
I know what you mean about a bittersweet time. A friend of mine who passed birthday was just a day ago and of course you remember more at this festive time of year. A big hug to you and cheers. Glad the dish was simple and delicious.
Yes, bittersweet, but I do believe that when we remember those that aren’t with us any longer, they aren’t completely gone. Glad that you enjoyed this one (me too)! I look forward to hearing what you made with the leftovers.
We enjoyed this even though I used prosciutto instead of the bresaola. Now that I have seen it
on the tartines I am definitely going to search for it.
Mustard sounds delicious! I must find the beef bresaola – even though we enjoyed the coppa a lot I haven’t tried enough non-pork charcuterie.
Oops…I’m surprised I don’t drop more food. So sorry about your mishap. Burning myself is more my game. Your tartine looks perfect…and I think I still have some bresaola in my fridge, too 🙂
Sorry to hear that you’re feeling melancholy. We’re also struggling a bit this year because my father in law is still in very poor health. Hopefully we can rally a bit once we get to the US. Hope your holidays start looking up as well.
Oh yes, simplicity is key at this time of year. Your tartine looks wonderful, and I agree that the walnuts made it.
I love the snow and the tartine looks great! I agree the holidays are a bittersweet time, and it feels like we’re supposed to be uniformly cheery (which I, personally, can make our thoughts turn dark).
Glad that your tartine turned out well and that you had extra. I am inspired to make this. I did love the speculoos and I can see how they would be a holiday favorite.
I really need to try this and yes, yay for simplicity!
The older I get the more bitter sweet the holidays seem….so thankful to have my grandchildren around to remind me life goes on.
Sorry about you squash spill! Your tartine looks perfectly delectable…I will definitely be making this again!
I’m so sorry about the squash! How disappointing. What was the dish? I’m always looking for ways to use squash…I’m glad you enjoyed the tartine. Very pretty presentation.
Ah, we are kindred spirits on the clumsiness front. I have done many similar things 🙂
Yes, the holiday season can be a bit melancholy (especially this year); although remembering those who are no longer with us does seem to help me focus on the ones that are still here.
I like your tartine soldiers 🙂