Crunchy toast layered with ricotta, seasonal vegetables, and honey creates the perfect tartine. A light yet satisfying meal ready in minutes.
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.
Our favorite 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.
Hint: serve tartines with a simple Grilled Romaine Caesar Salad or Arugula & Beet Salad for a delicious meal.
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Ingredients
- SOURDOUGH BREAD OR ITALIAN BREAD: thick slices of bread work best
- RICOTTA CHEESE: low fat ricotta cheese or full fat ricotta cheese
- GARLIC: fresh garlic cloves, chopped
- 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: sea salt or kosher salt and fresh ground black pepper to taste
*see recipe card for quantities.
🔪Top tip
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.
Instructions
- 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.
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Variations and Substitutions
- 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 also use goat cheese, cream cheese, or Boursin cheese
- VEGETABLE TARTINE TOPPINGS: fresh, local veggies are our favorite. You can 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
FAQ
A tartine is an open-faced sandwich made with crusty bread and topped with ingredients like spreads, cheese, vegetables, or meats.
Unlike a traditional sandwich with two slices of bread, a tartine is served open-faced, allowing the toppings to shine.
Crusty bread like sourdough, baguette, or country-style bread works best, providing a sturdy base for toppings.
Tartines are best enjoyed fresh, but you can prepare the toppings in advance and assemble them just before serving.
Other than carrots and radishes, seasonal vegetables like tomatoes, cucumbers, zucchini, roasted peppers, and avocados add flavor, texture, and freshness.
Yes, goat cheese, cream cheese, Mascarpone cheese, feta, or even dairy-free alternatives work well as substitutes.
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Tartine recipe
Crunchy toast layered with ricotta, seasonal vegetables, and honey creates the perfect tartine. A light yet satisfying meal ready in minutes.
- Total Time: 20 mins
- Yield: 4 portions 1x
Ingredients
- 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
Instructions
Marinate the 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.
Assemble the Tartines:
- 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: French
Nutrition
- 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
Dawn says
There are so many flavors in this easy recipe! I normally don't like any sort of vinegar taste, but a little bit of ACV on the carrots worked out well. The garlicky ricotta is awesome. I'll be making this again!
Jackie says
thank you so much Dawn! We are so happy that you like this recipe as much as we do!!