My local farm market had a gorgeous display of asparagus, along with perfectly jewel-toned radishes that were still damp with rain – I knew exactly what I wanted to make, my spring harvest tartine.
While any combination of vegetables can be used to customize this tartine, which simply means a slice of bread with a sweet or savory topping, I’m celebrating the first harvest at hand and I’ve nestled it all atop a generous swipe of whipped goat cheese.
While I’ve provided an ingredient list below, allow that to solely serve to pique your interest. Feel free to 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 and garlic oil or tossed into a salad… you get the idea.
This tartine makes a beautiful table presentation and is adaptable as an appetizer, light lunch or snack. Enjoy with a crisp white wine or champagne and have yourself a beautiful spring treat in hardly any time at all.
Cheers to bountiful days ahead!
I’D LOVE TO HEAR FROM YOU!
Scroll down to leave me a comment below, I’d love to hear from you! If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see your creation! Make sure to tag me @chasingtheseasons so I don’t miss it!
Disclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). That support allows me to continue to share my recipes with you. I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you. I sincerely appreciate all the love that has been given to this little blog of mine. Thank you.
Ingredients
- 11 oz goat cheese, softened* see notes
- 1 small garlic clove, finely grated
- Juice of 1 lemon, freshly squeezed
- Kosher salt
- 4-6 slices, country bread (or any hearty sliced 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 well with salt.
- 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
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
