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Green Pea and Radish Tartines
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Green Pea and Radish Tartines

You can swap out labneh for the goat cheese. I'd imagine fresh ricotta would work. Because ricotta can be a bit grainy, sometimes it's helpful to beat in a spoonful of cream.

If peas aren't in season, fava or edamame beans would fill the bill, or top the tartines, nicely. (To go in a completely other direction, you could top the tartines with sliced tomatoes in place of the peas and radishes, and swap out mayonnaise or aioli for the goat cheese.)

Feel free to use any fresh herbs that you like; chives, mint, basil, oregano, tarragon, chervil or thyme, and I think a mix is best. I went heavy on the basil and mint. Be sure to reserve extra herbs and shallots for sprinkling on top.

Servings: 2 servings
Course: Others

Ingredients

  • 6 ounces (170g) goat cheese fresh
  • 1 1/2 tablespoons fresh herbs see headnote, finely chopped
  • 1 tablespoon shallot minced
  • 2 teaspoons extra-virgin olive oil plus additional for the peas and toast
  • kosher salt or sea salt
  • black pepper freshly ground
  • 2/3 cup (90g) peas fresh
  • 2 lices country-style bread or levain bread
  • 1 clove garlic peeled
  • 3 to 4 radish thinly sliced
  • Herb for finishing the tartines, additional, chopped herbs and shallots
  • shallot
  • olive oil

Instructions

    Cup of Yum
  1. In a small bowl, mash together the goat cheese, herbs, shallots, and olive oil. Season with salt and pepper.
  2. Prepare a small bowl of ice water and set aside. Bring a small pot of salted water to a low boil. Drop the peas in the water and cook them for about 45 seconds. (Depending on how big they are, or how fresh, they may take more of less time. I like mine al dente.) Drain the peas and immediately put them in the water to cool. Once cool, drain them again, and toss them in a small bowl with a bit of olive oil and a sprinkle of salt.
  3. Toast the slices of bread by brushing one side of them lightly with olive oil. Grill the bread, oil side down, on an outdoor grill or grill pan until golden brown. Turn the bread and grill until the other side is slightly crisp. Remove the breads from the grill and while they're still warm, but cool enough to handle, rub the oil-brushed sides of the breads vigorously with the raw garlic. (If you don't have a grill or grill pan, you can brown the slices of bread on a baking sheet in the oven, using the broiler or high-heat, about 400ºF/200ºC, watching them carefully if you use the broiler.)
  4. Smear the garlic-rubbed side of each piece of bread with the goat cheese mixture. Divide the peas over the two slices of bread and press them in lightly. Garnish with sliced radishes and top with additional fresh herbs, shallots, salt and pepper, and a few drips of olive oil here and there.

Notes

  • Storage: The herbed goat cheese mixture can be made up to three days in advance and refrigerated. Let come to room temperature before using.