Wednesday, May 11, 2016

Spring Vegetable Tartine with Grilled Meyer Lemon

Last month Kate of Taffeta & Tulips asked me if I wanted to participate in a recipe swap with her, and of course I jumped at the chance! Inspired by the spring bounty at my local farmer's market, I put together a quick and easy recipe for a spring vegetable tartine with grilled Meyer lemon. Originally shared on Kate's blog, it was too good not to share here too. Enjoy with a crisp glass of Chenin Blanc on a warm summer afternoon.

Spring Vegetable Tartine with Grilled Meyer Lemon
Serves 2

2 thick slices of crusty bread {I used a rustic country}
1 tablespoon butter
3 oz herbed goat cheese at room temperature
1/2 c shelled sweet peas
1 c sliced mushrooms
1 tbsp lemon zest
2 thin slices Meyer lemon, grilled
Extra virgin olive oil
Fleur de sel

Preheat oven to 375 degrees. Lightly brush both sides of bread with olive oil. Bake bread on a baking sheet until golden brown - about 6 minutes per side.

Meanwhile, melt butter in a pan and saute mushrooms until soft. Add peas and a sprinkle of salt, and continue sauteeing until peas are cooked through. Turn off heat and set aside.

When the bread is golden, remove from the oven and spread with herbed goat cheese. Add heaping spoonfuls of vegetable mixture, followed by microgreens and lemon zest. Top each with a grilled Meyer lemon slice, and finish with a sprinkle of fleur de del and a drizzle of olive oil.

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