Looking for an easy meal or snack? Vegetable Tartines combine seasonal fresh vegetables with savory ricotta spread and a touch of honey.
What is a Tartine?
Tartine is a French word meaning "open-faced sandwich". Tartines are often served for brunch or lunch, as they can be savory and sweet. Similar to bruschetta, crostini (or just "toast") the bread is often grilled or toasted to make the texture crunchy.
This Vegetable Tartine recipe features seasonal veggies straight from the farmers market, pickled and sprinkled on crunchy sourdough bread with herbed ricotta. Like our Mixed Mushroom Toast and Burrata Toast, it's so simple and delicious, you'll want to eat it all day long.
- SOURDOUGH BREAD OR ITALIAN BREAD: thick slices of bread work best
- RICOTTA CHEESE: low fat ricotta cheese or full fat ricotta cheese
- GARLIC: chopped garlic cloves
- DILL: dried dill or fresh dill works
- CARROTS: we like to use baby carrots and tricolored carrots for a pretty presentation
- RADISHES: we used French radishes. Watermelon radishes also look pretty
- PEA SHOOTS: micro greens or arugula work as well
- HONEY: drizzled on top, use local honey if you can
- SUGAR: granulated sugar to pickle the vegetables
- VINEGAR: to pickle the vegetables (we like cider vinegar or white vinegar for this recipe)
- SALT AND PEPPER: to taste
*see recipe card for quantities.
- MARINATE VEGGIES: Mix hot water, vinegar and sugar together. Add carrots and radishes and allow to soak for 10 minutes.
- TOAST THE BREAD: Toast the bread in a toaster or grill it on a grill pan.
- MIX THE RICOTTA: mix the ricotta cheese with dill, garlic, salt and pepper.
- ASSEMBLE THE TARTINES: Spread the ricotta mixture evenly over the toast. Drain the carrots and radishes and layer over ricotta. Top with pea shoots (micro greens) and drizzle honey over top
- BREAD: a crunchy crust is a must! We like homemade sourdough bread, Italian bread, country bread, or even a crunchy French baguette
- CHEESE: our herbed ricotta spread is our favorite, but you can use goat cheese, cream cheese, or Boursin
- VEGETABLE TARTINE TOPPINGS: fresh, local veggies are our favorite. You can also use tomatoes, asparagus, fresh basil
- SWEET TARTINE TOPPINGS: keep the cheese, top with strawberries, figs, peaches, or honeydew melon. Add a drizzle of honey or balsamic glaze
- SAVORY TARTINE TOPPINGS: add thin slices of prosciutto, smoked salmon, or tuna
Grilled Sourdough bread (brushed with olive oil or butter) works best for this recipe because it is soft on the inside and has a nice crunchy crust.
We prefer freshly baked sourdough bread, Italian bread, or thickly sliced Country Bread. A crunchy crust is key.
Yes! Cream cheese is a great substitute for ricotta cheese. You can also use goat cheese or Mascarpone cheese.
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- 4 thick slices of your favorite bread (we used sourdough).
- 1 ½ C ricotta cheese
- ½ tsp chopped garlic
- ½ tsp dill
- pinch of pepper
- pinch of salt
- ½ C pea shoots or arugula
- ¼ C honey
FOR THE VEGGIES:
- ½ C sliced carrots (we used baby tri-colored)
- ½ C fresh sliced radishes
- 2 tbsp sugar
- ¼ C vinegar (cider or white)
- 1 C hot water
TO MARINATE VEGGIES:
- Mix hot water, vinegar and sugar together. Add carrots and radishes and allow to soak for 10 minutes.
- Toast or grill the bread, and while toasting mix the ricotta cheese with the dill, garlic, salt and pepper.
- Spread the ricotta evenly over the toast. Drain the carrots and radishes and layer over ricotta.
- Top with pea shoots and drizzle honey over top.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast or Brunch
- Cuisine: American
- Serving Size: 1 slice
- Calories: 337
- Sugar: 26.4 g
- Sodium: 814.3 mg
- Fat: 13.1 g
- Carbohydrates: 43 g
- Protein: 13.4 g
- Cholesterol: 47.4 mg
Keywords: veggie, vegetarian, vegetable, snack, savory, ricotta, cheese, sourdough, bread, carrot, radish