Open-faced tartines with garden vegetables, herbed cheese, and rustic bread for a fresh, light meal.
# What You'll Need:
→ Bread
01 - 4 slices rustic country bread or sourdough
→ Herbed Cheese Spread
02 - 120 grams goat cheese or ricotta
03 - 2 tablespoons plain Greek yogurt
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 tablespoon fresh parsley, finely chopped
06 - 1 teaspoon lemon zest
07 - Salt and freshly ground black pepper, to taste
→ Garden Vegetables
08 - 1 small zucchini, thinly sliced
09 - 1 small carrot, ribboned or julienned
10 - 6 to 8 radishes, thinly sliced
11 - 1 cup baby peas (fresh or thawed)
12 - 1 cup mixed salad greens (arugula, baby spinach, watercress)
13 - 1 tablespoon extra-virgin olive oil
14 - Juice of half a lemon
→ Garnish
15 - 2 tablespoons fresh herbs (dill, mint, or basil), roughly torn
16 - Edible flowers (optional)
# How To Make It:
01 - Preheat the oven to 400°F. Arrange bread slices on a baking sheet and toast for 8 to 10 minutes until golden and crisp. Allow to cool slightly.
02 - Combine goat cheese, Greek yogurt, chives, parsley, lemon zest, salt, and pepper in a small bowl. Mix until smooth and creamy.
03 - In a separate bowl, toss zucchini, carrot, radishes, peas, olive oil, lemon juice, salt, and pepper until evenly coated.
04 - Spread a generous layer of the herbed cheese mixture on each toasted bread slice. Top with a mound of the dressed vegetables and a handful of mixed greens.
05 - Finish with fresh herbs and edible flowers if desired. Serve immediately.
