In France, a tartine refers to an open-faced sandwich with any number of toppings. The options below accommodate a wide variety of flavors and dietary preferences, but what they all have in common is big, herby flavor.
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Ingredients
- ½ handful of Bowery Cilantro leaves
- ½ handful of Bowery Parsley leaves
- ½ avocado
- ½ lime, juiced, for drizzling
- Kosher salt, to taste
- Extra virgin olive oil, for drizzling
- Tahini, for spreading
- 1 radish, thinly sliced
- Sesame seeds, for garnish
- Kosher salt, to taste
- Extra virgin olive oil, for drizzling
- Bowery Basil, 1.25 oz
- Bowery Parsley, 1.25 oz
- 1/4 cup pistachios
- 3/4 teaspoon Kosher salt
- 1/4-1/2 cup extra virgin olive oil
- Burrata cheese, black pepper, and olive oil or sliced radishes
- 1 handful Bowery Farming Arugula, for topping
- 1/2 cup shaved fennel, for topping
Preparation
- Toast four slices of bread on both sides.
- Top one piece of toast with Bowery Farming Cilantro, Bowery Farming Parsley and half an avocado. Sprinkle it with salt and drizzle with lime juice and olive oil.
- Top the second piece of toast with tahini and sliced radishes. Garnish with salt, sesame seeds and a drizzle of olive oil.
- Make a pesto. Combine 1 package of Bowery Farming Basil, 1 package of Bowery Farming Parsley, ¼ cup pistachio nuts, ¾ teaspoon salt and 1/4-1/2 cup extra virgin olive oil.
- Spread on toast and top with burrata cheese, black pepper, and olive oil or sliced radishes, Bowery Farming Arugula and shaved fennel.
Bowery Ingredients
