Rainbow fruit tartines
Makes: 5 slices
Serves: 5
Total time: 
Recipe photograph by Martin Poole
Rainbow fruit tartines
Recipe by Kim Morphew
Makes: 5 slices
Serves: 5
Total time: 
See more recipes
Nutritional information (per serving)
Calories
202Kcal
Fat
10gr
Saturates
6gr
Carbs
21gr
Sugars
10gr
Fibre
3gr
Protein
5gr
Salt
0.5gr
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Ingredients
- 180g full-fat cream cheese
- 2 tsp icing sugar
- ½ tsp vanilla extract
- 5 thin slices rye bread (we used Kelderman stone-baked rye bread)
For the fruit toppings
- FOR THE BLUE FRUIT TOPPING
- 2 tbsp blueberries and 6 blackberries (cut in half if large) sprinkled with Greek basil leaves
- FOR THE PEACH TOPPING
- 1 ripe peach, sliced, drizzled with 1 tsp honey and the leaves from one sprig of thyme
- FOR THE FIG TOPPING
- 1-2 ripe figs, sliced, drizzled with 1 tsp honey and sprinkled with 1 tbsp pistachio nuts, chopped
- FOR THE RED BERRY TOPPING
- 3-4 strawberries, sliced, a few raspberries, dusted with a little icing sugar and 2 mint leaves, finely shredded
- FOR THE KIWI TOPPING
- 1 kiwi, peeled and thinly sliced, topped with the seeds of ½ passion fruit
Step by step
Get ahead
Prepare up to 1 hr before serving.
- Mix the cream cheese with the icing sugar and vanilla and spread over the bread.
- Prepare the toppings and arrange one on each slice of bread. If you like, line the slices up on a board and cut each into 5 fingers. You can then rearrange them so everyone has a piece with each topping, making a tartine with a rainbow of colours.
