Apple & Mushroom Tartines

Tartines, the French art of open-faced toast, turn humble bread into a satisfying lunch. Here, earthy mushrooms mingle with tart-sweet apple and creamy goat cheese on crisp sourdough, finished with peppery arugula.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 390 cal
• 13g protein
• 38g carbs
• 22g fat
• 3g fiber

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Ingredients

• 4 slices thick-sliced sourdough or country bread
• 12 oz mixed mushrooms
• 1 large firm tart-sweet apple
• 1 shallot
• 1 tbsp leaves fresh thyme
• 6 fresh sage leaves
• 1 garlic clove
• 3 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 2 tbsp Dijon mustard
• 4 oz soft goat cheese
• 2 cups baby arugula
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 400°F. Arrange the bread slices on a baking sheet and brush lightly with olive oil on both sides.
2. 2Toast the bread in the oven until the edges are golden and the centers are crisp, about 8 to 10 minutes, flipping once halfway. Rub one side of each hot slice with the cut garlic clove.
3. 3While the bread toasts, clean and slice the mushrooms. Thinly slice the shallot. Core the apple and cut into thin half-moons.
4. 4Heat a large skillet over medium heat. Add the butter and remaining olive oil. When the foam subsides, add the mushrooms and cook without stirring for 3 minutes so they brown.
5. 5Add the shallot and continue cooking, stirring occasionally, until the mushrooms are deeply caramelized and any liquid has cooked off, 6 to 8 minutes total.
6. 6Stir in the thyme and torn sage leaves; cook 30 seconds until fragrant. Season generously with salt and pepper. Push the mushrooms to one side of the pan.
7. 7Add the apple slices to the empty side of the pan and cook just until they soften slightly and pick up a little color, 2 to 3 minutes; they should stay mostly crisp.
8. 8Spread a thin layer of Dijon on the garlic-rubbed side of each toast, then smear with goat cheese.
9. 9Pile the warm mushrooms and apples onto each tartine. Top with baby arugula and a sprinkle of lemon zest.
10. 10Serve immediately while the toast is still crunchy and the topping is warm, or wrap loosely for a work-friendly packed lunch that holds up for a few hours.