Avocado-Goat Cheese Tartines with Bibb Lettuce Salad

Avocado-Goat Cheese Tartines

with Bibb Lettuce Salad

Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Avocado-Goat Cheese Tartines with Bibb Lettuce Salad
Title
  • 1 Goat Cheese Log
  • 4 Radishes
  • 3 Tbsps Hazelnuts
  • 1 Avocado
  • 1 Lemon
  • 1 bunch Chives
  • 1 bunch Parsley
  • 1 clove Garlic
  • 1 head Bibb Lettuce
  • 1 Shallot
  • 2 Tbsps Red Wine Vinegar
  • 4 slices Pumpernickel Bread
  • 1 Tbsp Dijon Mustard
  • ¼ tsp Maldon Sea Salt
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
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.
Toast the bread:
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.
Make the vinaigrette:
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.
Make the tartines, dress the salad, & enjoy:
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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Avocado-Goat Cheese Tartines

Prepare your ingredients:
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.
Toast the bread:
Make the vinaigrette:
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!
Make the tartines, dress the salad, & enjoy:
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