Health

Herb Tartines

30163224

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. 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.



    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)

Nutritional Information

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

Good to Know

This is almost like a salad on toast, but don't add dressings. If you'd like a touch of acidity, squeeze lemon juice on top just before serving.

This Recipe Is

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