Pea, Pancetta & Radish Tartine



(Serves 2)

To serve:

  • 2 slices of Sourdough Bread
  • 4 very thin slices of pancetta
  • 4 radishes, thinly sliced
  • 8 mint leaves, finely chopped
  • 4 tbsp shelled fresh peas or frozen peas, defrosted

Topped with crisp radishes, this bright tartine tastes as fresh and spring-like as it looks. Made with a twist on traditional chickpea-based hummus, this tartine will be ready for devouring in minutes. And, with very few ingredients! Weeknight dinner just got so much easier.


  1. Put the peas, tahini, olive oil, salt and black pepper into a food processor or use a handheld blender to blend in short bursts of 10-15 seconds, until you have a smooth purée.
  2. To serve, spread the pea hummus on the bread, then top with the pancetta, radishes mint and peas.

From Alain Coumont’s Le Pain Quotidien Cookbook

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Pea, pancetta & radish tartine

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