Pea, Pancetta & Radish Tartine

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Ingredients:

(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.

Instructions:

  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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