Spring Vegetable Tartine With White Anchovies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C). Slice the baguette into 1-inch thick slices and arrange them on a baking sheet.
• STEP 2.In a small bowl, mix together the ricotta cheese, lemon zest, and salt. Spread a generous amount of the ricotta mixture onto each slice of bread.
• STEP 3.Heat olive oil in a skillet over medium heat. Add the spring vegetables and sauté until they are tender-crisp, about 5 minutes. Season with salt and pepper.
• STEP 4.Top each ricotta-covered bread slice with a spoonful of the sautéed vegetables. Arrange a few white anchovies on top of the vegetables.
• STEP 5.Bake the tartines in the preheated oven for about 10 minutes, or until the bread is toasted and the toppings are heated through.
• STEP 6.Remove from the oven and garnish with fresh herbs, such as parsley or dill, if desired. Serve immediately.

Cooking Tips

• Feel free to use any combination of spring vegetables you like, such as asparagus, peas, radishes, or fava beans.
• If you can't find white anchovies, you can substitute regular anchovies or omit them altogether.
• For added flavor, drizzle a little balsamic glaze or honey over the tartines before serving.

Storage and Serving

• These tartines are best served immediately while the bread is still crispy.
• If you have leftovers, store the sautéed vegetables separately from the bread and assemble just before serving.
• You can also enjoy the sautéed vegetables as a side dish or toss them with pasta for another meal.