Save A vibrant, open-faced sandwich featuring crisp garden vegetables, creamy herbed cheese, and rustic bread, evoking the freshness of a spring meadow. Perfect for light dinners or garden lunches.
This recipe reminds me of sunny spring afternoons spent in the garden, enjoying light and refreshing meals with family and friends.
Ingredients
- Bread: 4 slices rustic country bread or sourdough
- Herbed Cheese Spread: 120 g goat cheese or ricotta, 2 tbsp plain Greek yogurt, 1 tbsp fresh chives, finely chopped, 1 tbsp fresh parsley, finely chopped, 1 tsp lemon zest, salt and freshly ground black pepper to taste
- Garden Vegetables: 1 small zucchini, thinly sliced, 1 small carrot, ribboned or julienned, 6 to 8 radishes, thinly sliced, 1 cup baby peas fresh or thawed if frozen, 1 cup mixed salad greens arugula baby spinach or watercress, 1 tbsp extra-virgin olive oil, juice of 1/2 lemon
- Garnish: 2 tbsp fresh herbs dill mint or basil roughly torn, edible flowers optional
Instructions
- Step 1:
- Preheat oven to 200°C (400°F). Place bread slices on a baking sheet and toast for 8 to 10 minutes until golden and crisp. Let cool slightly.
- Step 2:
- Meanwhile, in a small bowl, combine goat cheese, Greek yogurt, chives, parsley, lemon zest, salt, and pepper. Mix until smooth and creamy.
- Step 3:
- In a separate bowl, toss zucchini, carrot, radishes, and peas with olive oil, lemon juice, salt, and pepper.
- Step 4:
- Spread a generous layer of the herbed cheese mixture onto each toasted bread slice.
- Step 5:
- Top each tartine with a mound of dressed vegetables and a handful of mixed greens.
- Step 6:
- Garnish with fresh herbs and edible flowers if using. Serve immediately.
Save This dish always brings back fond memories of sharing fresh meals from the garden with loved ones, enjoying simple and wholesome flavors together.
Required Tools
Baking sheet, mixing bowls, vegetable peeler or mandoline, spatula or butter knife
Allergen Information
Contains Milk goat cheese yogurt and Gluten bread. For gluten-free use gluten-free bread. For dairy-free use plant-based cheese yogurt alternatives. Always check ingredient labels for potential allergens.
Nutritional Information
Calories 210. Total Fat 8 g. Carbohydrates 27 g. Protein 9 g per tartine.
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Enjoy these fresh garden vegetable tartines as a delightful and nourishing meal any time of the day.
Common Questions
- → What type of bread works best for these tartines?
Rustic country bread or sourdough provides a sturdy and flavorful base, ideal for holding the toppings without becoming soggy.
- → Can I use other cheeses for the herbed spread?
Yes, cream cheese or plant-based alternatives can substitute goat cheese or ricotta to suit dietary needs while maintaining creaminess.
- → How should the vegetables be prepared?
Thinly slice or julienne vegetables like zucchini, carrot, and radishes. Toss them with olive oil, lemon juice, salt, and pepper to enhance their fresh flavors.
- → Are edible flowers necessary for garnish?
No, edible flowers are optional but add an aromatic and colorful touch to elevate presentation and flavor.
- → What beverages pair well with this dish?
Light herbal teas or chilled Sauvignon Blanc complement the fresh and vibrant taste of the ingredients.