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.

Yield: Makes: 4 servings (serving size: 1 tartine)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 10.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 6g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 15mg
  • Iron: 1mg
  • Sodium: 175mg
  • Calcium: 189mg

Ingredients

  • 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

Preparation

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

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 www.choosemyplate.gov.

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