In celebration of the little seedlings and longer days ahead, I came up with this spring tartine. It features two types of spring produce: baby radishes and microgreens. When first making this tartine, I loved the combination of sweet, salty, peppery and fresh - subtle but bright. Chèvre is melted over sweet honey sunflower bread, toasted in butter for a salty-sweet base. A little bed of microgreens tossed in balsamic vinegar lays on top of the goat cheese, then layered with bright and crunchy radishes, garnished with salt.

Read More