Lemon Goat Cheese Tartine with Sango Radish Sprouts
by eat in my kitchen
Sango radish sprouts! Their deep purple caught my attention and was the initial inspiration for my sandwich, tartine in this case as it’s made with a single slice of bread. The colour is mesmerizing, the shades change between a dark violet, almost black, a vibrant green and a dull brown. At home, when I looked at the box with the spouts on my table, the fragile plant reminded me of sea anemones, glowing and a bit unreal. The first bite was more familiar than their look, they taste a bit like pepper cress, spicy and fresh.
A dip just as fresh as the sprouts was my idea for this tartine, in white to achieve a strong contrast to the purple (I couldn’t resist to focus on the look of this week’s sandwich as well). I’m very much into goat milk products at the moment, soft cheese, hard cheese, cream cheese and yoghurt, the flavour that it adds is strong but never overpowering. This time I went for a light yoghurt and stirred in some cream cheese and mascarpone to give it more texture and creaminess. I bought a rustic baguette which is more juicy and tasty than the normal one, it’s almost oily on the inside.
For my dip I whisked 125g / 4.5 ounces of goat milk yoghurt with 1 1/2 tablespoons of cream cheese and 2 tablespoons of mascarpone. To add a bit of tanginess I mixed in 1 teaspoon of freshly squeezed lemon juice, 1 teaspoon of lemon zest and seasoned the creamy dip with salt and pepper to taste. I spread it on 8 slices of baguette and sprinkled the tartines with a handful of Sango radish sprouts ( you could also use pepper or water cress) and a little more lemon zest.