- 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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