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Quince Tartines

Prep Time 20 mins
Cook Time 40 mins
Servings 4


  • 8 slices of bread e.g. ciabatta or baguette
  • 200 g soft cheese e.g. Sterneberger Brie
  • 2 quinces
  • Thyme
  • Salt flakes pepper


  • Preheat the oven to 180C convection.
  • Rub the quince well with a cloth.
  • Place the quinces with their peel on a baking sheet and cook for about 40 minutes, until the fruits are soft.
  • Take the quinces out of the oven and cover with a damp kitchen towel.
  • While the quinces are cooling slightly, toast the bread in the middle of the oven for about 5 minutes.
  • Slice the cheese and place on the bread slices. Leave the cheese slices in the oven for another 3 minutes so that the cheese melts easily.
  • Halve the quince, remove the core and extract the pulp from the skin. Then lightly press the pulp with a fork.
  • Distribute the pulp evenly on the cheese slices, distribute the thyme leaves on the tartines and season with salt flakes and pepper.