By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
353 cal · 20 min
Tartine with Spring Vegetables, Smoked Salmon, Ricotta, and Basil Oil
Recipe GLPR071255dd4b02b8
An elegant open-faced sandwich featuring crispy toasted bread topped with creamy ricotta, fresh smoked salmon, tender spring vegetables, and finished with a vibrant basil-infused oil. This Nordic-inspired dish is light, sophisticated, and perfect for lunch or a light dinner.
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Ingredients
1 cup packed Fresh basil leaves
½ cup Extra virgin olive oil
Sea salt
4 slices Sliced whole grain bread
1 cup Fresh ricotta cheese
8 ounces Smoked salmon
2 cups Fresh spring vegetables (asparagus, peas, radishes, microgreens)
1 tablespoon Fresh lemon juice
Freshly ground black pepper
Directions
Prepare the basil oil by gently blending the fresh basil leaves with the olive oil in a food processor until smooth. Add a pinch of sea salt and pulse once more. Strain through a fine-mesh sieve into a small bowl, pressing gently to extract all the flavored oil. Set aside.
Toast the slices of whole grain bread until they are golden and crispy, about 3 to 4 minutes. Remove from heat and set on a clean surface.
Clean and prepare the spring vegetables: trim asparagus, blanch if desired for tenderness, halve radishes, and leave microgreens as is. Season lightly with sea salt and lemon juice.
Spread a generous layer of fresh ricotta onto each toasted bread slice, dividing equally among the four pieces.
Arrange the smoked salmon on top of the ricotta, folding gently as needed to fit each tartine.
Top with the prepared spring vegetables, arranging them artfully on each tartine.
Drizzle each tartine with the basil oil and finish with a light sprinkle of sea salt and freshly ground black pepper.
Serve immediately while the bread is still warm and crispy.
Comments
This tartine lands firmly in weeknight territory—fresh, quick, and assembled rather than cooked. Fresh basil can be harder to locate in Charlotte outside Harris Teeter's produce section in winter, though early spring and summer make it routine; smoked salmon at any major chain runs $8–12 per package and drives most of the cost, landing the per-serving price around $4–5 once bread and ricotta are factored in. The stated 20 minutes is honest—mostly knife work and no stovetop—though the basil oil adds 5 real minutes of blending. It reheats poorly because the bread softens, making it strictly a same-meal dish, and it suits a light dinner or brunch better than family weeknight feed.
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