Goat Cheese Tartines with Hard Boiled Egg Vinaigrette
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Goat Cheese Tartines with Hard Boiled Egg Vinaigrette
Description
Goat Cheese Tartines with Hard Boiled Egg Vinaigrette highlights tender roasted asparagus spears paired with soft goat cheese spread on toasted baguette slices. The asparagus is roasted until slightly crisp, preserving its fresh flavor and texture. The toast offers a sturdy yet crunchy foundation that contrasts with the creamy goat cheese topping. A simple salad of microgreens or arugula adds freshness and color.
The accompanying vinaigrette uses white wine vinegar, Dijon mustard, capers, and fresh parsley whisked with olive oil into an emulsified dressing. Chopped hard boiled eggs are stirred in to give the vinaigrette a rich texture and mild egg flavor that ties the tartines together. This dressing can also be drizzled over the vegetables alone.
This recipe suits a light meal or starter where the toast can be served individually. The combination of roasted veggies, creamy cheese, and herby vinaigrette creates a layered flavor and texture experience that is straightforward to prepare and enjoyable to eat.
Ingredients
- 1 pound asparagus
- 2 teaspoons olive oil
- salt
- black pepper
- 4 baguette or toast, or whatever bread you have, toasted!, sliced
- 4 ounces goat cheese softened
- 1 cup greens microgreens, arugula (whatever you have!
hard boiled egg vinaigrette
- 3 tablespoons white wine vinegar
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- ½ cup extra virgin olive oil
- 2 tablespoons parsley chopped, fresh
- 2 to 3 egg chopped, hard boiled
Instructions
- Preheat the oven to 425 degrees F. Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10 to 15 minutes, until slightly crisp.
- Spread the toast with the softened goat cheese. Top with the greens. Place a few asparagus spears on top. Spoon the vinaigrette all over the tartines. Serve!
hard boiled egg vinaigrette
- Whisk together the vinegar, capers, mustard, salt and pepper until combined. Stream in the olive oil while whisking until the dressing emulsifies. Whisk in the chopped parsley. Stir in the chopped eggs. Serve immediately. (This is also great over roasted vegetables alone!)
Notes
- Roast asparagus just until tender-crisp to retain good texture.
- Use soft goat cheese spreadable at room temperature for easy spreading on toast.
- Serve vinaigrette immediately after combining for best flavor and consistency.
- This vinaigrette doubles as a dressing for roasted vegetables or salads.
User Reviews
Overall Rating
5
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