About this recipe:'Tartine' is French for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beetroot, avocado and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.
100g soft goat cheese, softened
1 teaspoon dried basil
4 (1cm thick) slices crusty bread
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper to taste
4 tbsp olive oil
250g longlife or jarred beetroot, diced
275g rocket salad mix
2 avocados - peeled, stones removed and diced
5 tbsp chopped toasted hazelnuts
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Method Prep:20min › Cook:5min › Ready in:25min
Preheat grill for high heat. Line a baking tray with foil or parchment.
Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking tray.
Cook under preheated grill until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
Place diced beetroot and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four plates. Top with avocado and hazelnuts. Serve with goat cheese tartines.