Spring Harvest Tartine
This tartine is topped with asparagus and radishes and nestled on a generous swipe of whipped goat cheese.
Servings: 4 sandwiches
Ingredients
- 11 oz goat cheese, softened* see notes
- 1 small garlic clove, finely grated
- juice of 1 lemon, freshly squeezed
- fine sea salt, to taste
- freshly ground black pepper
- 4-6 slices, hearty, rustic bread
- asparagus, cleaned and ends trimmed use 2-3 trimmed stalks per sandwich
- 1 radish, cleaned and ends trimmed, thinly sliced about 1/4″ (0.64-cm) this will yield plenty
- extra virgin olive oil
- parmesan cheese, grated (optional), to garnish
- fresh herbs for garnish (optional) basil, thyme
Instructions
- Set the broiler to high heat.
- In the meantime, prepare the whipped goat cheese: In a stand mixer, or in a large bowl with handheld beaters, add the softened goat cheese, grated garlic, lemon juice and a pinch of salt. Beat until well mixed and whipped. Set aside.
- Line a baking sheet with parchment paper and arrange the cut asparagus and radishes in a single layer. Add 1 tablespoon (15 ml) of olive oil and massage evenly onto the vegetables. Season with salt and pepper.
- Broil the vegetables for 10-15 minutes or until well browned and a bit charred, but not burned – noting that broiler temperatures will vary, so keep a watchful eye, removing what you need to earlier.
- In the meantime, toast 4-6 slices of bread, (fire-toasted tastes best, using either a brustolina (a grill that fits over a gas burner on a hob). Alternatively, you can broil them briefly after the vegetables come out.
- To assemble the tartines, swipe a generous amount of whipped goat cheese onto each slice of bread. Top each slice evenly with the roasted vegetables. Garnish with grated Parmesan (if using) and a light drizzle of olive oil. Adorn with fresh herbs (optional). Enjoy warm or room temperature.
Notes
*11 ounces (312 g) makes a generous amount of whipped goat cheese, this will allow you to use as little or as much as you’d like on each tartine.
Any leftover whipped goat cheese can be stored in the refrigerator in a tightly sealed container and used throughout the week for other recipes. Even consider adding leftover goat cheese to your favorite pasta dish, just use a little pasta water to thin it out.
Feel free to swap out and substitute - add ramps, fiddleheads, spring onions, or shallots to the mix, get creative! There's no waste because any leftovers are perfectly delicious the next day slightly warmed through and mixed in with hummus or tossed in with pasta with garlic and oil, or tossed into a salad... you get the idea.