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Avocado-Goat Cheese Tartines
with Bibb Lettuce Salad
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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- Est. Cals/serving
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Tartine is a French word that means slice of bread, but is better known as a sophisticated open-faced sandwich. Open-faced sandwiches like these are extremely common throughout Europe, like the Scandinavian smørrebrød, or buttered rye bread often topped with smoked salmon or hard-boiled egg. Tartines have become increasingly popular in the U.S., particularly because of the critically acclaimed bakery by the same name in San Francisco.
Tartine is a French word that means slice of bread, but is better known as a sophisticated open-faced sandwich. Open-faced sandwiches like these are extremely common throughout Europe, like the Scandinavian smørrebrød, or buttered rye bread often topped with smoked salmon or hard-boiled egg. Tartines have become increasingly popular in the U.S., particularly because of the critically acclaimed bakery by the same name in San Francisco.
Get Cooking
fresh
ingredients
Title
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1 Goat Cheese Log
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4 Radishes
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3 Tbsps Hazelnuts
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1 Avocado
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1 Lemon
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1 bunch Chives
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1 bunch Parsley
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1 clove Garlic
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1 head Bibb Lettuce
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1 Shallot
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2 Tbsps Red Wine Vinegar
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4 slices Pumpernickel Bread
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1 Tbsp Dijon Mustard
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¼ tsp Maldon Sea Salt
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare your ingredients:
Preheat the oven to 350°F. Wash and dry the fresh produce. Take the goat cheese out of the refrigerator and allow it to soften for easy spreading. Slice the radishes. Chop the hazelnuts. Pit, peel, and slice the avocado. Squeeze some lemon juice over the avocado to prevent browning. Cut the chives into 1-inch lengths. Pick off the parsley leaves and roughly chop them. Peel the garlic. Separate the lettuce leaves and tear the larger leaves into pieces. Peel and mince the shallot, then place it in a small bowl with the red wine vinegar.
2
Toast the bread:
Place the bread on a baking sheet. Drizzle some olive oil over the bread and toast it in the oven (or in a toaster) for 3 to 5 minutes. After taking it out of the oven, rub the garlic clove on each of the bread slices.
3
Make the vinaigrette:
While the bread toasts, make the vinaigrette. Add the Dijon mustard to the bowl with the shallot and vinegar. Gradually whisk in enough olive oil to make a dressing. Season with salt and pepper to taste.
4
Make the tartines, dress the salad, & enjoy:
Spread ¼ of the goat cheese on each bread slice. Lay the avocado slices on top of each, then top with the chives. Sprinkle the sea salt and squeeze a little lemon juice over the top of each. In a large bowl, combine the lettuce, hazelnuts, parsley, and radishes. Just before serving, drizzle some of the vinaigrette over the salad and toss to coat. (You may have extra vinaigrette.) Serve the tartines with the salad. Enjoy!
1
Prepare your ingredients:
Preheat the oven to 350°F. Wash and dry the fresh produce. Take the goat cheese out of the refrigerator and allow it to soften for easy spreading. Slice the radishes. Chop the hazelnuts. Pit, peel, and slice the avocado. Squeeze some lemon juice over the avocado to prevent browning. Cut the chives into 1-inch lengths. Pick off the parsley leaves and roughly chop them. Peel the garlic. Separate the lettuce leaves and tear the larger leaves into pieces. Peel and mince the shallot, then place it in a small bowl with the red wine vinegar.
2
Toast the bread:
Place the bread on a baking sheet. Drizzle some olive oil over the bread and toast it in the oven (or in a toaster) for 3 to 5 minutes. After taking it out of the oven, rub the garlic clove on each of the bread slices.
3
Make the vinaigrette:
While the bread toasts, make the vinaigrette. Add the Dijon mustard to the bowl with the shallot and vinegar. Gradually whisk in enough olive oil to make a dressing. Season with salt and pepper to taste.
4
Make the tartines, dress the salad, & enjoy:
Spread ¼ of the goat cheese on each bread slice. Lay the avocado slices on top of each, then top with the chives. Sprinkle the sea salt and squeeze a little lemon juice over the top of each. In a large bowl, combine the lettuce, hazelnuts, parsley, and radishes. Just before serving, drizzle some of the vinaigrette over the salad and toss to coat. (You may have extra vinaigrette.) Serve the tartines with the salad. Enjoy!
Tips from Home Chefs
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