Heirloom Tomato & Trout Tartine with Whipped Goat Cheese on a white board
Heirloom Tomato & Trout Tartine with Whipped Goat Cheese

A tartine is a French dish that is in essence an open-faced sandwich. Typically eaten with a knife and fork, they can be a nice light lunch, or served as a hearty appetizer. Here, a creamy whipped goat cheese makes the base for juicy ripe tomatoes and savory smoked trout, topped with scallions and capers. This recipe comes from my cookbook, Zest: Simple Ways to Elevate Your Favorite Foods.

Heirloom Tomato & Trout Tartine with Whipped Goat Cheese

Heirloom Tomato & Trout Tartine with Whipped Goat Cheese on a white board
Prep Time 12 minutes
A tartine is a French dish that is in essence an open-faced sandwich. Typically eaten with a knife and fork, they can be a nice light lunch, or served as a hearty appetizer. Here, a creamy whipped goat cheese makes the base for juicy ripe tomatoes and savory smoked trout, topped with scallions and capers. This recipe comes from my cookbook, Zest: Simple Ways to Elevate Your Favorite Foods.
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Course Appetizer
Servings 4

Ingredients
 

  • 4 ounces soft goat cheese
  • ½ cup half and half or cream
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt
  • 1 tablespoon fresh tarragon, chopped
  • 3-4 medium tomatoes, about 1 pound cut into ½-inch pieces
  • 2 scallions, chopped
  • 1 tablespoon capers
  • 4 slices sourdough bread, ½-inch thick
  • 1 clove garlic, cut in half
  • freshly cracked black pepper

Instructions
 

  • Place the goat cheese, half and half, lemon juice and salt in a mini food processor. Blend for a minute or two until thickened and totally creamy, scraping down the sides once or twice. Add the tarragon and pulse a few times to blend. If you don’t have a mini food processor, use electric beaters to whip it together.
  • Toast the bread so that it just takes on a slight color. You don’t want it to be too crispy. As soon as they come out of the toaster, rub the slices with the cut piece of garlic on each side. This gives a hint of garlic flavor without it being overpowering. Spread an equal amount of the goat cheese mixture on each slice, then divide the tomato and trout evenly between the bread. Sprinkle with the onion and capers, and top with freshly cracked black pepper.
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