Broad Bean Tartine
- 17 2/3 ounces small fresh broad beans (500 g)
- 8 radishes
- 3 spring onions
- 5 mint leaves
- 4 slices country or multigrain bread
- 3 1/2 ounces goat's curd (100 g)
- olive oil
- sea salt
- freshly ground black pepper
Step 1: Tartines
Shell the fresh broad beans, and remove the skins. Take off the outer skin by pressing each bean between the thumb and index finger.
Trim, wash, and dry 8 radishes and slice thinly with a mandoline slicer.
Trim and wash 3 spring onions, and cut them on the bias into very small pieces.
Chop 5 mint leaves.
Step 2: Finishing and Plating
Toast 4 slices of country or multigrain bread.
Lightly season the goat’s curd with salt, and spread it on the slices of toast.
Sprinkle the chopped mint, broad beans, and pieces of spring onion on top.
Drizzle lightly with olive oil, then season with sea salt and freshly ground black pepper.
Sprinkle the slices of radish on top as a garnish.
Serve these tartines cold.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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