Green Pea and Radish Tartines
2 servings
You can swap out labneh for the goat cheese. I’d imagine fresh ricotta would work. Because ricotta can be a bit grainy, sometimes it’s helpful to beat in a spoonful of cream. If peas aren’t in season, fava or edamame beans would fill the bill, or top the tartines, nicely. (To go in a completely other direction, you could top the tartines with sliced tomatoes in place of the peas and radishes, and swap out mayonnaise or aioli for the goat cheese.) Feel free to use any fresh herbs that you like; chives, mint, basil, oregano, tarragon, chervil or thyme, and I think a mix is best. I went heavy on the basil and mint. Be sure to reserve extra herbs and shallots for sprinkling on top.
6 ounces (170g) fresh goat cheese
1 1/2 tablespoons finely chopped fresh herbs, see headnote
1 tablespoon minced shallot
2 teaspoons extra-virgin olive oil, plus additional for the peas and toast
kosher or sea salt
freshly ground black pepper
2/3 cup (90g) fresh peas
2 slices country-style or levain bread
1 clove garlic, peeled
3 to 4 radishes, thinly sliced
additional chopped herbs, shallots and olive oil, for finishing the tartines
1. In a small bowl, mash together the goat cheese, herbs, shallots, and olive oil. Season with salt and pepper.
2. Prepare a small bowl of ice water and set aside. Bring a small pot of salted water to a low boil. Drop the peas in the water and cook them for about 45 seconds. (Depending on how big they are, or how fresh, they may take more of less time. I like mine al dente.) Drain the peas and immediately put them in the water to cool. Once cool, drain them again, and toss them in a small bowl with a bit of olive oil and a sprinkle of salt.
3. Toast the slices of bread by brushing one side of them lightly with olive oil. Grill the bread, oil side down, on an outdoor grill or grill pan until golden brown. Turn the bread and grill until the other side is slightly crisp. Remove the breads from the grill and while they’re still warm, but cool enough to handle, rub the oil-brushed sides of the breads vigorously with the raw garlic.
(If you don’t have a grill or grill pan, you can brown the slices of bread on a baking sheet in the oven, using the broiler or high-heat, about 400ºF/200ºC, watching them carefully if you use the broiler.)
4. Smear the garlic-rubbed side of each piece of bread with the goat cheese mixture. Divide the peas over the two slices of bread and press them in lightly. Garnish with sliced radishes and top with additional fresh herbs, shallots, salt and pepper, and a few drips of olive oil here and there.

Storage: The herbed goat cheese mixture can be made up to three days in advance and refrigerated. Let come to room temperature before using.