Summer spread Tartine estivale with fresh goat cheese and Parma ham
For 4 people, you need:
– Olive oil
– Flower of salt
– Freshly ground pepper
– 12 thin slices of Parma ham
– 16 small green asparagus
– 250 g of shelled peas
– 10 pink radishes
– 4 mini fennels
– 20 cherry tomatoes
– 1 handful of arugula
– Seasonal vegetables according to your taste
– Mix of aromatic herbs
– 4 slices of whole wheat or farmhouse bread
– 120 g of fresh goat cheese
– Zest of lemon
– Chopped chives
– Ground cumin
Step 1 :
Preparation of the vegetables:
Scrape and wash some vegetables
Cut, with a mandolin, into chips of about 3 mm thick.
Wash and dry the cherry tomatoes and cut them in half:
Remove stalks, wash and dry arugula and herbs.
Bring 2 pots of salted water to a boil.
Wash and trim the asparagus heads to a height of 5 to 6 cm.
Plunge the peas into the first pot of boiling water for 2 to 3 minutes.
Put the asparagus in the second pot of boiling water and cook for 3 to 4 minutes.
Prick the asparagus to test for doneness.
Immediately refresh in ice water to fix the chlorophyll and stop the cooking.
Drain and place the asparagus on a dry line.
Treat all other selected vegetables in the same way.
Preheat the oven to broil.
Toast the bread slices on one side with olive oil and chopped thyme.
In the meantime, put the asparagus, the peas and the rest of the vegetables in a salad bowl.
Season with a dash of olive oil, fleur de sel and freshly ground pepper.
Mix the fresh goat cheese, lemon zest, chives and ground cumin.
Spread the slices of bread with the seasoned fresh goat cheese.
Line the cherry tomato halves along the center of each slice of bread.
Arrange the slices of raw lettuce and seasoned cooked vegetables on top.
Finish by adding a few leaves of arugula, aromatic herbs and Parma ham.
Add a drizzle of olive oil and a good turn of pepper from the mill.
“Bon appétit” Enjoy your meal