Herb Tartines

Herb Tartines
This is almost like a salad on toast, but there's no vinegar because its potency would overwhelm the delicate greens. If you'd like a touch of acidity, squeeze lemon juice on top just before serving.

Prep: 5 minutes; Cook: 2 minutes.

Makes: 4 servings (serving size: 1 tartine)


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1/2 bunch basil
1 small bunch of chervil
1 sprig tarragon
2 ounces Pecorino cheese
2 cups arugula
2 tablespoons olive oil, divided
1 garlic clove
4 thin slices whole-wheat or multigrain baguette


1. Pick the leaves from the basil, chervil, and tarragon. Finely chop the basil and coarsely chop the chervil and tarragon. With a vegetable peeler, shave the cheese (or you can coarsely grate it). In a large bowl, toss the arugula, herbs, and cheese with 1 TBSP oil.

2. In a small bowl, combine the garlic with the remaining TBSP oil. Rub the garlic on the bread. Heat a nonstick skillet over medium heat and add the bread in a single layer. Toast on both sides until lightly browned.

3. Divide the herb mixture among the toasts and season with pepper.

Created date

December 2012

Nutritional Information

Calories 137
Fat 10.8 g
Satfat 3.4 g
Monofat 6.1 g
Polyfat 0.9 g
Protein 6 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 15 mg
Iron 1 mg
Sodium 175 mg
Calcium 189 mg