Spring Vegetables and Ricotta Tartines

A fresh, healthy ricotta tartine with broad beans and asparagus. Perfect for spring!

Spring is finally here after a very long winter so it’s time to celebrate! How about we start the season with a simple recipe involving some fresh seasonal greens?

I was in Washington DC with my boyfriend for Easter a couple of weeks ago and I was lucky enough to enjoy spring at its best: a sunny, warm weather with a refreshing cool & crisp air, and beautiful green nature with cherry blossoms everywhere. Having just flown in from Sweden, it was like rebirth!

Unfortunately, I couldn’t fly back to Sweden as originally planned since my flight via Brussels airport got cancelled due to the sad events we are all aware of. Since I had to stay a few more days in the US before taking the next available flight, I decided to travel to our home in Chicago, where my boyfriend has been living for the last few months.

For adventure’s sake and based on a crazy idea (and a lot of persuasion) from my boyfriend, we took the Amtrak Capitol Limited train to travel the 600 miles which separate Chicago from DC, for a long 18-hour journey. As you might imagine, we got to see a lot on the way, enjoying the landscape, forgotten cities, and a beautiful sunrise in the Indiana countryside. After all, it’s quite a unique way to visit the US!

Once we arrived in Chicago, I noticed the city was still to grips with winter. The weather was still cold and we even had snow flurries! But it was too late for me: my mind had already switched into spring mode already! Then I saw this beautiful cooking magazine with a fresh tartine with greens on the cover. Inspired by the idea, I bought the magazine straight away, went home and opened the magazine to look for the recipe.

But oh! surprise: the recipe of the cover was nowhere to be found inside the magazine. Rather, they just put the recipe of a sourdough bread. Hmmm, quite disappointing although exciting at the same time: I love cooking challenges! So I glanced long and hard at the picture again, thought a little bit and minted this recipe you are now reading. It’s a very easy one that will totally put you into spring mood for good!

A little bit later, we got to try these tartines with my boyfriend; I didn’t expect any special reaction from him since it’s just a slice of bread after all. But he totally loved it, found it extremely tasty and healthy, and was still talking about it a few hours later. Sometimes, you don’t need to spend hours in the kitchen to impress your loved ones: just choose some fresh seasonal ingredients, and put them together on a generous slice of bread with the usual drizzle of olive oil!

Spring Vegetables and Ricotta Tartines

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• Author: Delphine Fortin
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 tartines 1x
• Category: Savory
• Cuisine: Vegetarian

A fresh, healthy ricotta tartine with broad beans and asparagus. Perfect for spring!

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Ingredients

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• 1 handful asparagus (4–6 stalks), cut lengthwise
• 10 oz (300g) broad beans + extra for topping
• 1 clove garlic, crushed
• 1/4 cup (50g) grated parmesan
• 4 Tablespoons (60ml) extra olive oil
• 1 handful basil leaves (about 12 leaves)
• 1 teaspoon fresh lemon juice
• Salt & ground pepper, to taste
• 4 slices bread, 1/2-inch thick
• 1/2 cup (125g) fresh ricotta cheese
• 1 small handful radish (4–6 radishes), sliced

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Instructions

1. Cook asparagus in boiling water for 3 to 5 minutes. Take them out, drain and plunge into ice-cold water. Reserve.
2. Cook broad beans in boiling water for about 5 minutes. Drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.
3. In a food processor, combine together podded beans, crushed garlic, grated Parmesan, olive oil, basil and fresh lemon juice. Season with salt and pepper.
4. Put 4 slices of bread in a baking tray, covered with parchment paper. Drizzle some olive oil on top and bake on the grill position for about 5 minutes, until golden-brown.
5. Spread ricotta cheese on the tartines, and bake for 3 more minutes at 350 F (180 °C).
6. Put the bean pesto on top of the lukewarm ricotta cheese tartine, and top with asparagus, broad beans and sliced radishes. Season with salt and pepper. Serve immediately.

Appetizers, Cheese, Healthy, Sandwiches, Savory Breakfasts, Savory Snacks, Spring, Vegetarian

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