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Fresh Pea & Capriole Goat Cheese Tartines with Summer Vegetables

Marital Noguier of Bistronomic

Chef demonstration
Soups & Sides

Servings: 4 Tartines


  • 4 slices of bread, 1/2 inch thick and toasted*
  • 1/2 cup fresh peas*
  • 1/2 cup goat cheese*
  • 2 tsp. fresh lemon juice
  • 3 tsp. extra virgin olive oil
  • 1 tsp creme fraiche
  • kosher salt and freshly-ground black pepper, to taste
  • 4-6 tender asparagus stalks, cut into 2-inch pieces*
  • 2 summer onions, white parts sliced into thin strips*
  • Handful of fresh parsley, watercress leaves or pea shoots* 


In a food processor, combine 1/4 cup of the peas, Goat Cheese, creme fraiche, olive oil and the lemon juice until blended but still a bit chunky. Season with the salt and pepper, to taste. Spread on the toasted bread, and top with the remaining peas, the asparagus, onion, herbs and olive oil. Finish with salt and fresh pepper. Serve immediately. 

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