We’ve hit the dog days of summer and I’m practically rolling around in fresh vegetables. Our CSA baskets are bountiful, produce is dirt-cheap at the farmers market, and our backyard is bursting with juicy life. Summer Vegetable Tartine is a delightful way to showcase stacks of glorious summer harvest.
Tartine sounds like a fancy French dessert, covered in bright, shiny glaze. It sounds expensive and decadent. It sounds impressive and elaborate and difficult to concoct. But it’s not. Do you know what it is? It’s toast.
Yep, tartine is just a fancy word for toast. The breakfast food a toddler could make. What makes this toast so particularly “fancy” is that I’ve stacked it high with all of my fav summer items.
Avocado toast is totally having its day in the sun right now but I’m here to tell you, it’s time to take it to another level. The addition of bright, salty pesto is probably the best thing since [errr, on?] sliced bread! You can use store bought or make mine from this recipe.
We’ve been eating this for breakfast, lunch, and dinner because it comes together in just a few minutes and tastes divine. Talk about instant hangry fix. It’s also super customizable; John likes to add a slice of Chao vegan cheese and some mustard. To each his own [toast].
However you slice, stack, and savor it, whip up a quick Summer Vegetable Tartine and relish in the flavors of summer!
A fresh, summery twist on boring toast, this Summer Vegetable Tartine bursts with summer flavor in every bite!
- 4 pieces of whole wheat, sourdough bread (or sub GF)
- 1 avocado, sliced or mashed
- ¼ cup hummus
- 4 tsp. pesto
- 1 heirloom tomato, sliced
- ¼ cup sweet corn
- Salt & pepper
- Toast the bread until golden brown.
- Spread a teaspoon of pesto evenly over each piece, followed by a tablespoon of the hummus.
- Layer on a quarter of the avocado, season generously with salt and pepper, then stack on the tomatoes and corn. Garnish with any other toppings you like and enjoy!