Mangia Spring Tartines

Apr 9, 2019


Our Tartines are NYC Famous

We all love toasted freshly baked bread (okay, maybe not all but most of us 😊). But have you ever tried our Zagat recommended MANGIA tartines? Do you know what is it that makes them so popular? They have gained so much fame recently, that even The New York Times and Washington Post have published multiple articles about them!

What is a Tartine?

Tartine literally translates in French as a “slice of bread”. Sounds simple, right? But, as we all know, the French are all about fashion and being innovative and that includes food! Their open-faced sandwiches (A.K.A tartines) can be described as stylish, fun, and easy to make at the same time.


In the heart of New York City, Mangia followed the example because we believe our customers deserve the best options available!

Here is what you need to make Mangia’s Avocado & Egg Tartine:

  • 2 slices of whole wheat bread
  • Ripe avocado
  • Hardboiled egg
  • Microgreens
  • Chia seeds
  • Lemon juice
  • Olive oil

Fresh Ingredients

  1. Toast bread and sprinkle it lightly with olive oil.
  2. Slice avocado, place it on the bread and sprinkle it with olive oil and lemon juice.
  3. Top it with microgreens, sliced hardboiled egg, and chia seeds.



Our tartine selection includes Avocado & Cucumber, Avocado Egg Salad, Avocado & Egg, and Wild Smoked Salmon. Whether you are hosting a party or just want to have a healthy breakfast or lunch, we are here for you! Stop by one of our Mangia locations or call our catering specialists to assist you at 212 582 5882!


Check Out These Related Posts

Fried Squash Blossoms with Ricotta and Honey

Fried Squash Blossoms with Ricotta and Honey

Squash blossoms signal of the arrival of summer. The bright orange blossoms come from summer squash plants like zucchini and are typically served as a stuffed and fried savory appetizer. In our version, we've made it into a dessert, with its delicate battered and...

read more
Shaved Summer Squash with Quinoa and Feta

Shaved Summer Squash with Quinoa and Feta

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I...

read more
Mac and Cheese

Mac and Cheese

Mac and cheese need no introduction. It is childhood in a casserole dish. As an adult, you'll find it still hits the spot when you're craving a taste of comfort. IN my version, the penne pasta gives a firm chewy bite, while the delicate panko (Japanese breadcrumbs)...

read more