5 Easy Tartines with Romesco Sauce and Wine

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One of the most popular recipes here on the VinoSocial Blog is for romesco sauce. It’s one of my favorites, too. After all, preparation takes mere minutes with a toss of ingredients into the food processor to whirr them up. Plus the robust sauce pairs well with red wine. Not only is the preparation vegan and vegetarian friendly, the recipe can be used to prepare a meal in minutes. With that in mind, here are 5 easy tartines with Romesco sauce and wine.

While in Walla Walla this summer to interview Washington wineries for the Slow Wine Guide USA, I took a lunch break at the newish Valdemar Estates. This wildly popular destination where fifth generation Rioja producers and Washington wine intersect serves a tasty Spinach and Garbanzo Tartine. Essentially an open-faced sandwich, it makes a satisfying meal when served with a salad or additional tapas. Pair with Tempranillo and put a fork in me, I am done!

easy-tartines-with-romesco-sauce

 

I recently riffed on this dish at home and plan to bring it into the regular rotation.

Romesco and Garbanzo Tartine Recipe

Ingredients

A batch of prepared Romesco Sauce
1 can or box of cooked garbanzo beans
Sliced baguette

Combine the Romesco Sauce and garbanzo beans in a bowl.

Next, drizzle olive oil over the baguette slices and toast them under the broiler. I can’t tell you how many times I have burned bread while doing this! Accordingly, I feel compelled to state the obvious – it’s really best to keep an eye on the bread while it’s in the oven. Never underestimate how hard that is for a multitasker!

Pro tip: for an extra layer of flavor, rub a peeled clove of garlic over the toasted bread.

To serve, simply plate the toasted bread and top it with the sauced garbanzo beans. Pour a nice glass of vino to accompany the simple and healthy yet soul satisfying preparation.

Variations on Easy Tartines with Romesco Sauce

Top the finished tartine with a poached or fried egg and serve with a glass of chilled rosé.

Add slices of avocado atop the tartine and serve with Grenache Blanc.

Can’t you just imagine a glossy, cream filled orb of burrata atop the tartine? Heaven. On. Earth. Uncork a bottle of Cava.

For those who prefer not to go meatless, top the toasted bread with a slice of jamon or bacon before piling on a mound of romesco sauced garbanzo beans. Bust out a sparkling rosé.

For more food and wine inspiration check out my Instagram account. Now go and experiment with your own creation, the possibilities are endless!