Save to Pinterest 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 afternoons in my garden where I gather fresh vegetables to make a quick, satisfying meal for my family.
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, 6–8 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 8–10 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 to Pinterest This recipe always brings my family together for a light and delightful meal that feels like a spring picnic any time of the year.
Required Tools
Baking sheet Mixing bowls Vegetable peeler or mandoline Spatula or butter knife
Allergen Information
Contains Milk (goat cheese yogurt) Gluten (bread) For gluten-free use gluten-free bread For dairy-free use plant-based cheeseyogurt 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 garden vegetable tartines as a wholesome meal or elegant appetizer that’s as beautiful as it is delicious.
Recipe Q&A
- → What bread works best for these tartines?
Rustic country bread or sourdough works best due to their sturdy texture and ability to toast crisply while absorbing toppings.
- → Can I substitute the goat cheese in the spread?
Yes, cream cheese or a plant-based alternative can be used to suit different dietary needs while maintaining creaminess.
- → How should the garden vegetables be prepared?
Thinly slice or ribbon the zucchini, carrots, and radishes, then toss them lightly with olive oil, lemon juice, salt, and pepper for brightness.
- → What herbs are ideal for garnishing?
Dill, mint, or basil add fresh aromatic notes that complement the cheese and vegetable toppings nicely.
- → Are edible flowers necessary for serving?
No, they are optional but add a colorful, delicate touch and enhance the garden-inspired theme.