Spring Tartine
Leaven & Love Organic Bakehouse
Serves 2 | Prep: 15 min | Cook: 5 min | Season: Spring
A simple, beautiful open-faced toast built on toasted Classic Gluten-Free Sourdough from Leaven & Love and fresh spring produce from Boundless Farmstead. Every ingredient except the butter comes from vendors at the Central Oregon Farmers Market.
Ingredients
From Leaven & Love:
2 thick slices Classic Gluten-Free Sourdough, toasted
From Boundless Farmstead:
4 to 6 radishes, thinly sliced
1/2 cup fresh peas, shelled
2 scallions, thinly sliced, white and green parts separated
Fresh herbs — chives, parsley, or a combination of both
From your pantry
113g (1 stick) unsalted butter, room temperature
Pinch of fine sea salt
Flaky sea salt for finishing
Instructions
Step 1 — Make the whipped herb butter
Beat the room temperature butter with a fork or hand mixer until light and fluffy, about two minutes. Fold in the chives, parsley, and the green parts of the scallions. Season with a pinch of fine sea salt. The butter should be bright, herby, and forward enough to hold its own against the tang of the sourdough. Set aside at room temperature while you prepare the toppings.
Step 2 — Prepare the toppings
Slice the radishes as thinly as possible. Shell the peas. If the peas are starchy rather than sweet, blanch them in boiling water for 60 seconds and transfer immediately to ice water to preserve their color and brighten the flavor.
Step 3 — Toast the bread
Toast the sourdough until the surface is golden and the edges are crisp. Leaven & Love Classic Gluten-Free Sourdough is built for toasting — the contrast between the crunchy exterior and the tender crumb makes it the right foundation for something this fresh and simple.
Step 4 — Assemble
Spread the whipped herb butter generously over each slice while the toast is still warm. Arrange the radish slices in an overlapping layer across the surface. Scatter the fresh peas over the top. Finish with the white parts of the scallions, a pinch of flaky sea salt, and any remaining fresh herbs. Serve immediately.
The herb butter can be made up to three days in advance and stored in the refrigerator. Bring it back to room temperature before spreading. This recipe works with any variety of Leaven & Love sourdough. The Rosemary Olive Oil loaf adds an additional herbal layer that pairs particularly well with the radishes. Leftover herb butter rolled in parchment and frozen keeps for up to two months.
About Leaven & Love Organic Bakehouse
Leaven & Love makes certified organic-ingredient gluten-free sourdough bread and baked goods in a dedicated gluten-free facility in Eugene, Oregon. Every loaf is naturally leavened with a live brown rice sourdough starter, made without xanthan gum or premade flour blends, and fermented overnight before baking. Find us at the Downtown Bend Farmers Market on Wednesdays from 11am to 3pm and at the Northwest Crossing Saturday Market. Order online with national shipping at leavenandloveorganic.com.
