Ingredients
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4 slices gluten-free bread (such as a rustic boule or baguette style) gluten-free bread4 slices gluten-free bread (such as a rustic boule or baguette style)
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1 cup fromage blanc (or Greek yogurt for a vegetarian-friendly option) fromage blanc1 cup fromage blanc (or Greek yogurt for a vegetarian-friendly option)
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1 tablespoon finely chopped fresh chives fresh chives1 tablespoon finely chopped fresh chives
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1 tablespoon finely chopped fresh parsley fresh parsley1 tablespoon finely chopped fresh parsley
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1 teaspoon lemon zest lemon zest1 teaspoon lemon zest
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1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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1 small zucchini, thinly sliced zucchini1 small zucchini, thinly sliced
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1/2 small red bell pepper, thinly sliced red bell pepper1/2 small red bell pepper, thinly sliced
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1/2 cup cherry tomatoes, halved cherry tomatoes1/2 cup cherry tomatoes, halved
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1 tablespoon extra virgin olive oil extra-virgin olive oil1 tablespoon extra virgin olive oil
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1/2 teaspoon herbes de Provence herbes de provence1/2 teaspoon herbes de Provence
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Baby arugula or mâche leaves, for garnish baby arugulaBaby arugula or mâche leaves, for garnish
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Optional: a few pitted Niçoise olives, sliced niçoise olivesOptional: a few pitted Niçoise olives, sliced
Directions
Prepare the herbed fromage blanc spread while the vegetables roast, so you’re ready to assemble the tartines as soon as the bread is toasted. Serve warm for best flavor. For a vegan version, use a plant-based yogurt or cashew cheese in place of fromage blanc.
Steps
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1
Done
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Preheat the oven to 400°F (200°C). |
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2
Done
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Arrange zucchini, red bell pepper, and cherry tomatoes on a baking sheet. Toss with olive oil, herbes de Provence, a pinch of salt, and black pepper. Roast for 15 minutes until tender and slightly caramelized. |
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3
Done
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While vegetables roast, mix fromage blanc (or Greek yogurt) with chives, parsley, lemon zest, 1/2 teaspoon salt, and a pinch of black pepper in a small bowl. |
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4
Done
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Toast gluten-free bread slices until golden. |
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5
Done
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Spread each toasted slice with herbed fromage blanc. |
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6
Done
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Top with warm roasted vegetables. |
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7
Done
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Garnish with baby arugula or mâche leaves and optional sliced Niçoise olives. |
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8
Done
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Drizzle with a touch of olive oil and serve immediately. |
