French Radish and Goat Cheese Tartines

I’ve had a long-held love for all radishes, but the one variety that really has my heart is the French Breakfast radish.  This long, slender variety — with its elegant, delicate white tips tied into pretty, little bunches at the base of their delicate, leafy green stems — is hard to pass up when I spot them at the market.

With a crisp texture and a mild, spicy, sweet flavor, the beautiful French Breakfast radish has an elongated shape with a deep pink skin at the top that gradually fades to white at the bottom.  The earlier these radishes are harvested in the growing season, the smaller the size and the more delicate the flavor. Although a little less spicy than other varieties, the French Breakfast radish still has “bite”. They are truly one of the simplest pleasures of the new spring season that is arriving.

There may be no simpler way to enjoy this slender spring vegetable than in the classic French manner: raw, with butter and salt.  Despite their name, they aren’t typically eaten for breakfast.  Instead, they are eaten as a snack or an appetizer.  In my family, they would always be served as an hors d’oeuvre, a pre-dinner snack, or for brunch.

The radish leaves were carefully trimmed to remove all but a small part of the green stem that would serve as the handle.  Then the root tip was cut off, and the body of the radish cut with an “x” at the bottom so that the stem remained attached, but the radish itself opened and flowered outwards.  This created the perfect pocket in which to place a generous dollop of nicely softened, salted butter, usually from Noirmoutier (an area of France known for its sea salt marshes that are rich in minerals).  Then, the butter-filled radish would be delicately sprinkled with just a smidge more fleur de sel (yes, more salt — this has never seemed to concern the French).

But sometimes a bit more sustenance is needed, and a “tartine” is just the thing.  The verb “tartiner” means “to spread with,” so a “tartine” is simply the name for a slice of bread spread with toppings; very similar to what the Italians call crostini.  It’s usually quite basic, just a slice of bread with a thin layer of toppings.  “Tartines” can be eaten sweet (for example, with butter and jam for breakfast) or salty (with cheese and vegetables for a light meal).  The essence of a “tartine” is the use of good bread accented by a few choice toppings.

A traditional radish “tartine” would involve a thin layer of butter on baguette topped with sliced radishes and sea salt, but butter is not the radish’s only friend.  The creaminess of goat cheese also pairs beautifully with the spicy, crunchy French Breakfast radish.

For my tartines I first spread a layer of creamy goat cheese speckled with bits of chopped black olives and then shingle another layer of thinly sliced radishes.  To add a little green, I sprinkle a few mild and crisp sunflower sprouts on top and finish them with a drizzle of peppery, extra virgin olive oil and, yes, of course, a little pinch of sea salt.  Crunchy, creamy, peppery, fresh and very satisfying, that is the beauty of the “tartine” — its ability to unite and elevate a handful of simple ingredients into a proper meal.

French Radish and Goat Cheese Tartines

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5 from 7 reviews

• Author: Honest Cooking
• Total Time: 20 minutes
• Yield: Serves 8
• Diet: Vegetarian, Omnivore

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Description

Creamy goat cheese, crunchy radishes, and toasted bread make these elegant tartines perfect for brunch or a light lunch.

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Ingredients

Units USM Scale 1x2x3x

• 1 small loaf (1 small loaf) Whole Grain bread or 1 French Baguette
• 8 oz (227 g) fresh goat cheese
• 2 tbsp (30 ml) milk
• 1/2 cup (50 g) Kalamata olives
• 1 bunch (1 bunch) French Breakfast Radishes
• 1 small bunch (1 small bunch) sunflower sprouts
• Extra virgin olive oil
• Fleur de sel

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Instructions

1. Set your oven to 400°F (204°C). Slice the whole grain bread or baguette into 1/4-inch slices. If using a baguette, slice it lengthwise then cut each half crosswise into four pieces.
2. Place the bread slices on a baking sheet. Bake in the preheated oven for about 5 minutes until they are lightly golden at the edges but still soft in the middle.
3. In a bowl, mix the goat cheese with 2 tablespoons of milk. Stir until you achieve a creamy, spreadable consistency. Add more milk if needed. Fold in the finely chopped olives.
4. Spread the goat cheese mixture onto one side of each slice of toasted bread. Arrange radish slices over the cheese in a slightly overlapping fashion. Top with sunflower sprouts.
5. Drizzle each tartine with a bit of extra virgin olive oil and sprinkle with fleur de sel to taste.

Notes

• For optimal creaminess, bring goat cheese to room temperature before mixing with milk.
• Thinly slice radishes using a mandoline or sharp knife for even cooking and attractive presentation.
• Store assembled tartines in an airtight container in the refrigerator for up to 12 hours; they are best served fresh.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Main Course
• Method: Oven-Baking
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 tartine
• Calories: 150
• Sugar: 2
• Sodium: 150
• Fat: 10
• Saturated Fat: 5
• Unsaturated Fat: 4
• Carbohydrates: 15
• Fiber: 2
• Protein: 5
• Cholesterol: 10

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