Tartine with Garlic Roasted Peas + Pine Nuts

Tartine with Garlic Roasted Peas + Pine Nuts

Life, you guys. Am I right? Things have been a bit crazy over here lately, and apparently I forgot that Easter is just a week away. Until I talked to my sister this morning, that is. (Thanks, Kayla!) And since today is the only day I have until Easter that even remotely resembles a day off, I figured I had to throw something together that could be served at just about any Easter brunch, lunch, or dinner.

Food-wise, I’ve always enjoyed Easter. It’s the holiday where you start to get a taste of all the beautiful fresh produce that spring has to offer, like peas! Now, if you can get your hands on some fresh English peas for this recipe, you better use them. That being said, I made these with good old-fashioned frozen peas and they still tasted delicious.

If you’re vegan or trying to stick to a plant-based diet, you’ll love this recipe, because it can be made with a non-dairy cheese-inspired spread, like my favorite one with chives from Kite Hill. Or, if you’re cool with dairy and don’t want to venture into the world of almond-milk “cheese” that’s not actually cheese, you can use goat cheese, ricotta, or any other creamy, spoonable, spreadable cheese. I tried it with the Kite Hill and some fresh goat cheese and both versions tasted great. In fact, you’d never know that the vegan one was actually vegan.

Now, if you’re wondering what the hell a tartine is, chances are you had one for breakfast this morning and didn’t even know it. A tartine is basically just a fancy French way of saying “toast a piece of bread and spread some stuff on it.” Maybe you’ll throw on a topping or two like I did. Either way, you can pretty much turn any sliced bread into a tartine.

Tartine with Garlic-Roasted Peas + Pine Nuts
Makes 4 pieces

1 handful baby arugula, roughly chopped
1 tsp olive oil + more for the pan
1 tsp fresh lemon juice
Kosher salt, to taste
¼ cup fresh or frozen peas
garlic powder and red pepper flakes to taste
1 slice sprouted grain sandwich bread, (I used this one!) toasted and cut into 4 triangles
1 oz non-dairy cheese spread or fresh goat cheese
2 TB toasted pine nuts

Toss arugula, olive oil, and lemon juice together and season with a pinch of salt. Set aside.

In a small skillet over medium heat, add a bit more olive oil and warm until shimmering. Add peas and season lightly with garlic powder, red pepper flakes, and more salt, to taste. Adjust seasoning as needed. Sauté until peas are browned and blistered, about 3-5 minutes, tossing to cook evenly. Cool slightly.

Spread each toast triangle with cheese. Add a bit of arugula and press into cheese. Top with a spoonful each of peas and pine nuts, sprinkle with salt, and serve. Note: This recipe can easily be scaled up to feed a crowd! Also, you will definitely want to eat these over a napkin or small plate to catch the peas and pine nuts that will inevitably tumble off and roll under the table. You've been warned.

What’s your favorite easy appetizer to serve in the spring?
Cheers! Alex

No-Frills Guacamole

No-Frills Guacamole

Buttermilk Irish Soda Bread Muffins

Buttermilk Irish Soda Bread Muffins