- 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.
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.
- Yield: Makes: 4 servings (serving size: 1 tartine)
Prep: 5 minutes; Cook: 2 minutes.
|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.