Tartines are French-style open sandwiches, and they are a clever way to use up leftovers. This recipe, from food blogger Beatrice Peltre, uses seasonal vegetables and smoked fish.

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Read the full recipe after the video.

Recipe Summary

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Ingredients

For the Basil Oil
For the Ricotta Spread
For the Tartines

Directions

Instructions Checklist
  • Make the basil oil: Bring a large pot of salted water to a boil over high heat. Add basil leaves and cook for 15 seconds. Drain and rinse under cold running water; squeeze out excess water. Coarsely chop basil and transfer to the jar of a blender or bowl of a food processor; add olive oil and blend until smooth. Strain through a fine mesh sieve and use immediately or transfer to an airtight container and keep refrigerated for up to 3 days.

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  • Make the ricotta spread: Place ricotta in a medium bowl and beat with a fork to make smooth; season with salt and pepper. Stir in radishes, dill, vinegar, and 1 tablespoon basil oil; set aside.

  • Make the tartines: Bring a large pot of water to a boil. Generously salt water and add fava beans and cook for 1 minute. Drain and cool under cold running water. Peel fava beans and set aside. Add peas and asparagus to boiling water; cook for 1 minute and drain. Cool under cold running water, pat dry, and set aside.

  • Spread each slice of toast with ricotta spread. Top with watercress and salmon. Top salmon with asparagus, peas, and fava beans. Drizzle with basil oil and season with a pinch of fleur de sel. Serve.

Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
05/12/2012
Such a great use of spring vegetables left over in the fridge. Yum!