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Vegetable Tartine

Serve sandwiches the French way with these vibrantly colored, open-faced tartines.


8 slices rustic bread

1 cup fava beans, cooked and mashed

1 cup peas, cooked and mashed

1 Tbsp. Ready-Set-Serve Lemon Juice

1/2 tsp. kosher salt

¼ tsp. black pepper

1 tsp. red pepper flakes

24 oz. rotisserie-cooked chicken, boneless pieces

4 watermelon radishes, shaved

1/4 cup Markon First Crop Chives, chopped


Season fava beans and peas with lemon juice, salt, and pepper. Spread 1/4 cup fava-pea mixture on each slice of bread. Top each with sprinkling of red pepper flakes, three ounces of chicken, and watermelon radish slices. Garnish with chives and edible flowers such as alyssium and star flowers. Two slices per person.