Za’atar Asparagus & Radish Tartine

Clean Slate for Creativity

Cultures worldwide have bread-based offerings that represent their heritage, such as Italian crostini and Indian-inspired roti. The tartine, translating to “toasts” in French, is an open-faced concept that originally only featured spreadable ingredients like jam or butter. Today’s chefs are taking tartines to the next level, using them as platforms to showcase on-trend ingredients, dynamic textures, seasonality, and unique flavor profiles. Tartines with veg-forward toppings not only appeal to vegetarians but also to consumers looking for a lighter offering packed with fresh, seasonal ingredients and a captivating combination of flavors. Signature tartines require minimal prep, adapt easily to each season, and represent your brand’s originality.

Za’atar Asparagus & Radish Tartine
Za’atar Asparagus & Radish Tartine
Servings
4
Servings
4
Za’atar Asparagus & Radish Tartine
Za’atar Asparagus & Radish Tartine
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Heat 2 quarts water to a boil in a saucepot over high heat. Add 1 egg and ¼ pound asparagus; reduce heat to medium-low. Blanch asparagus 1 minute; transfer to a bowl. Simmer egg 6 minutes; transfer to a bowl of cool water. Peel egg; cut lengthwise in half. Toast 1 slice bread on a sheet tray at 450°F until golden brown, about 10 minutes, turning once. Toss ½ tablespoon each oil and za’atar with asparagus. Top toast with asparagus mixture and ¼ cup cheese; drizzle with ½ tablespoon each lemon juice and oil. Broil tartine until cheese is lightly browned, about 3 minutes. Toss ¼ cup radishes, 2 tablespoons radish greens, 1 tablespoon dill and ⅛ teaspoon each salt and pepper in a bowl. Top tartine with radish-dill mixture and egg; serve garnished with a drizzle of oil, radish greens and pepper.