Similar to the French tartine or Danish smorrebrod, these open-faced, crispbread sandwiches may be a relatively basic snack or lunch, so basic that they might be overlooked as an option. Obviously, there is no recipe set in stone, just a couple of ideas that I have tried and know work well.

Crispbread is a fantastic alternative to regular bread or crackers, and also provides great health benefits. The prominent brand of available crispbread is Wasa, which is starting to gain recognition here in the United States. According to Wasa’s website, every year, the company sells around 60,000 tons of crispbread in 40 countries. Their largest markets are Sweden, the other Scandinavian countries, and Germany, followed by Poland and the Netherlands, France and the US. There are several varieties of “Wasabröd”, and it’s a versatile staple to keep in the cupboard. There are endless possibilities as far as preparation, and it’s fantastic by itself as an all natural, crunchy snack. You can find crispbread at most grocery stores, and if you are having trouble, you may have better luck at import or natural food stores. You can also make your own crispbread at home, which I plan to attempt soon.

I know it may seem laughable to include recipes, but this is just a general guide as to how I made the pictured tartines…

Crispbread with Baby Greens

Wasa “oats” variety crispbread/ basil pesto/ sprouts/ baby greens/ sliced radish/ flat-leaf parsley/ sprouts

Spread about 2 teaspoons pesto onto the crispbread, followed by greens and radish, arranged to your liking.

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Crispbread with Buttered Radishes, Endive, and Fleur de Sel

Wasa “oats” variety crispbread/ radish/ endive/ highest quality European-style butter/ Fleur de Sel/ endive (chopped into small confetti, a few leaves slivered)

Spread a very small amount of softened butter onto each radish; arrange slices on crispbread, in descending order by size. Lightly sprinkle with Fleur de Sel and finish with endive pieces.