TARTINE WITH SPRING VEGETABLES, SMOKED SALMON, RICOTTA, AND BASIL OIL

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Tartine with Spring Vegetables, Smoked Salmon, Ricotta, and Basil Oil image

Tartines are French-style open sandwiches, and they are a clever way to use up leftovers. This recipe, from food blogger Beatrice Peltre, uses seasonal vegetables and smoked fish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 16

Sea salt
1 cup packed fresh basil leaves
1/2 cup olive oil
3/4 cup whole-milk ricotta cheese
Sea salt and pepper
3 pink radishes, finely chopped
1 teaspoon chopped fresh dill
1 teaspoon sherry-wine vinegar
Sea salt
1/4 cup shelled fava beans
1/4 cup fresh peas
12 thin spears asparagus
4 slices country bread, toasted
1/2 cup watercress leaves
4 small smoked-salmon slices
Fleur de sel, for serving

Steps:

  • Make the basil oil: Bring a large pot of salted water to a boil over high heat. Add basil leaves and cook for 15 seconds. Drain and rinse under cold running water; squeeze out excess water. Coarsely chop basil and transfer to the jar of a blender or bowl of a food processor; add olive oil and blend until smooth. Strain through a fine mesh sieve and use immediately or transfer to an airtight container and keep refrigerated for up to 3 days.
  • Make the ricotta spread: Place ricotta in a medium bowl and beat with a fork to make smooth; season with salt and pepper. Stir in radishes, dill, vinegar, and 1 tablespoon basil oil; set aside.
  • Make the tartines: Bring a large pot of water to a boil. Generously salt water and add fava beans and cook for 1 minute. Drain and cool under cold running water. Peel fava beans and set aside. Add peas and asparagus to boiling water; cook for 1 minute and drain. Cool under cold running water, pat dry, and set aside.
  • Spread each slice of toast with ricotta spread. Top with watercress and salmon. Top salmon with asparagus, peas, and fava beans. Drizzle with basil oil and season with a pinch of fleur de sel. Serve.

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