A simple yet vibrant tartine bursting with Fall flavors like delicata squash and pomegranate makes a sublimely satisfying vegetarian meal.
You guys, I am ALL about tartines. I’ll take a tartine over a sandwich any day of the week. First of all, who doesn’t love to say tartine? Saying you had a tartine for lunch sounds so fancy and exotic, and way more chic than saying open faced sandwich (which is basically what it is).
Also, they’re so darn pretty. Blissfully unfettered by that top slice of bread, they are far more visually appealing than a sandwich, so you can artfully arrange the most vibrant of toppings to your heart’s desire.
Plus, half the carbs.
This particular tartine makes my heart go pitter-patter. With fresh seeded bread, soft creamy goat cheese, tenderly roasted delicata squash, juicy pomegranate seeds and peppery micro arugula, it’s pretty much everything I ever wanted in a lunch- cheese, carbs and bright seasonal produce.
Incredible. Irresistible. Impossibly delicious.
You know what else is super fantastic and amazing about this recipe? You could easily adapt it in miniature form as a crostini or flatbread, which would make a killer autumn or holiday appetizer. Imagine what a rockstar you’ll be serving them as a starter at Thanksgiving dinner. Yeah. You’re welcome!
Goat Cheese, Squash & Pomegranate Tartine
A simple yet vibrant tartine bursting with fall flavors like delicata squash and pomegranate makes a sublimely satisfying vegetarian meal.
- 1 small delicata squash halved, seeded and sliced into half circles
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 8 slices seeded bread
- ½ cup goat cheese softened
- ½ cup micro arugula
- 2 tablespoons pomegranate seeds
- Flaky sea salt
- Heat oven to 400°. Toss squash slices with olive oil and season with salt. Spread evenly onto a baking sheet and roast for about 20 minutes, turning once. Remove from heat and allow to cool.
- Toast bread (optional) and allow to cool slightly. Spread each slice with about 1 tablespoon of goat cheese, then top with roasted squash, micro arugula and pomegranate seeds. Season tartines with flaky sea salt just before serving.