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Herb Tartines

Yield Makes: 4 servings (serving size: 1 tartine)
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.


  • 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
  • Pepper

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Nature: Simple, Healthy, and Good by Alain Ducasse, Paul Neyrat, and Christophe Saintagne (Rizzoli). Copyright 2012.