Tartines: Zucchini, roasted peppers, and artichoke with basil pesto and tomato confit mayonnaise from Paris Picnic Club: More Than 100 Recipes to Savor and Share (page 82) by Shaheen Peerbhai and Jennie Levitt

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Notes about this recipe

  • SpatulaCity on May 10, 2024

    This was such a delicious tartine! Used jarred roasted bell peppers, and added some chopped kalamatas to the tomato mayo. I would eat this every week! Outside of the zucchini, which cooked in a flash, everything else could be found in your pantry or fridge, so could be thrown together if fresh bread and zucchini are in house. We made as sandwiches instead of a tartine, on ciabatta rolls.

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