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Tapenade and Warm Goat Cheese Tartines with Microgreens
serves 2

Tapenade and Goat Cheese TartineIngredients

  • 4 slices pain au levain, or other dense, crusty bread
  • 8 teaspoons tapenade, divided
  • 4 ounces fresh goat cheese
  • 1 cup micro arugula
  • 1 scant teaspoon extra virgin olive oil
  • Pinch fleur de sel


Preheat the broiler.  Lightly toast the bread.  Spread each slice of bread with 2 teaspoons tapenade, covered the entire surface of the bread.  Crumble 1 ounce goat cheese all over each slice of bread.  Broil for 5 minutes.  Toss the micro arugula with olive oil and salt.  Cut the tartines in half, and top with micro arugula salad.

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