I’m loving these little hybrid tartines. Part french tartine, but with a Danish smørrebrød influence of the dark rye bread instead of baguette.
The rye bread gets toasted, a touch of butter is optional, then topped with organic almond butter and fresh strawberry slices. The perfect spring transition breakfast or snack to enjoy the local strawberries while it is still cold out.
xo J
fogandfireflies 
Hohn this is perfection! I do this quite often for my mornings too.