Burst Tomato & Arugula Tartine

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Vegetarian - Gluten-Free Option - Dairy-Free Option - Refined Sugar-Free 

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Tartine. It’s a fancy (French) way of saying a slice of bread with savory or sweet toppings. Since I like to keep things classy over here, we’re calling this recipe a tartine but you’re welcome to call it bread or toast if you prefer. I won’t judge you.

This simple, seasonal recipe can be enjoyed as a light main or as a starter. It’s a stunning option for any late summer setting and is an easy way to appeal to a diverse table of dietary desires. It can easily be made with gluten-full or gluten-free bread of choice and the spread can contain dairy (goat cheese, feta, or ricotta) or you can opt for the cashew-based cheese spread recipe included. You do you!

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Burst Tomato & Arugula Tartine

Prep: 15 minutes

 

Ingredients

  • 1 pint cherry tomatoes (I love Sungolds for this recipe)

  • Olive oil

  • Bread of choice (I recommend sourdough or farmhouse style)

  • Cheese of choice ((goat, feta, ricotta, or dairy-free (see below for recipe))

  • Arugula

  • Lemon juice

  • Sea salt & black pepper to taste

Directions

  1. Saute the tomatoes in a splash of olive oil over medium heat until they begin to burst.

  2. While the tomatoes saute, place several handfuls of arugula into a bowl and top with a splash of olive oil, squeeze of lemon juice, and salt and pepper to taste. Set aside.

  3. Toast a couple of slices of bread.

  4. Top the toasted bread with spreadable cheese of choice, arugula mixture, burst tomatoes, and fresh ground pepper. Enjoy!

Dairy-Free Cashew Spread

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Prep: 10 minutes (+20 min. soak)

 

Ingredients

  • 1 Cup raw cashews, soaked

  • ~3 Tbsp. water

  • 1 Tbsp. Nutritional yeast

  • 1 Tbsp. olive oil

  • 2 tsp. lemon juice

  • 1 clove garlic

  • 1/4 - 1/2 tsp. sea salt

Directions

  1. Soak the cashews for 20 minutes to 4 hours ahead of time. Drain & rinse.

  2. Combine all ingredients into a high-speed blender and blend until thick and creamy. The nut cheese will be slightly sticky and have ricotta-esque consistency. Taste & adjust flavor or consistency, as needed.

Pro Tips

Prep: Cashew cheeze spread can be made in advance and stored in the fridge for up to 5 days.

Storage: Leftover burst tomatoes can be stored in a sealed container in the fridge. Simply reheat when ready to serve.

Let us know how you enjoy this recipe in the comments section below.