Roasted Broccolini & Goat Cheese Tartines

Roasted Broccolini & Goat Cheese Tartines

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From: EatingWell Magazine, September/October 2016

Skip the top piece of bread and make a healthy open-face sandwich, aka a tartine. In this version, we top crusty whole-grain bread with roasted broccolini, garlicky goat cheese and crushed red pepper for a little kick of heat. Try stirring fresh or dried herbs into the goat cheese spread for even more variety.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 bunch broccolini, trimmed
  • 1½ teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ teaspoon salt
  • Ground pepper to taste
  • 2 cloves garlic, very thinly sliced lengthwise
  • 4 ounces soft goat cheese, at room temperature
  • 2 tablespoons milk
  • 4 slices crusty whole-grain bread ( ½ inch thick), lightly toasted
  • Crushed red pepper for garnish


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  • Ready In

  1. Preheat oven to 450°F.
  2. Peel broccolini stems with a vegetable peeler. Toss on a rimmed baking sheet with 1½ teaspoons oil, salt and pepper. Roast, turning once, until the edges start to brown, about 10 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add garlic and cook, gently stirring, until just golden, 30 seconds to 1 minute. Remove with a slotted spoon to a paper towel-lined plate to drain, reserving the garlic oil.
  4. Stir goat cheese and milk in a medium bowl until smooth. Season with pepper. Spread about 2 tablespoons of the mixture on each piece of toast. Top with some of the broccolini and garlic slices. Garnish with a drizzle of the reserved garlic oil and/or crushed red pepper, if desired.

Nutrition information

  • Serving size: 1 tartine
  • Per serving: 259 calories; 16 g fat(6 g sat); 3 g fiber; 17 g carbohydrates; 11 g protein; 25 mcg folate; 14 mg cholesterol; 4 g sugars; 0 g added sugars; 1,306 IU vitamin A; 52 mg vitamin C; 121 mg calcium; 2 mg iron; 404 mg sodium; 270 mg potassium
  • Nutrition Bonus: Vitamin C (87% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 2 fat

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