Warm Mushroom & Apple Tartines

In France, a tartine is simply an open-faced toast dressed with whatever the season offers. Here, earthy mushrooms meet crisp apple and soft goat cheese on sturdy sourdough for a warm lunch that feels both rustic and refined.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 390 cal
• 14g protein
• 38g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 slices thick-sliced sourdough or country bread
• 12 oz mixed mushrooms
• 1 large crisp apple
• 1 shallot
• 1 garlic clove
• 2 tsp fresh thyme leaves
• 2 Tbsp fresh tarragon or parsley
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 2 tsp Dijon mustard
• 4 oz soft goat cheese or ricotta
• 2 cups baby spinach or frisée
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp toasted hazelnuts, chopped (optional)

Instructions

1. 1Preheat the oven to 400°F or set a toaster oven to toast. Arrange the bread slices on a sheet and brush lightly with olive oil. Toast until golden and crisp at the edges, 6 to 8 minutes, then set aside.
2. 2Wipe mushrooms clean and slice them. Halve, core, and thinly slice the apple. Mince the shallot and garlic.
3. 3Heat a large skillet over medium-high heat. Add butter and remaining olive oil. When the foam subsides, add mushrooms in an even layer. Let them sear undisturbed for 3 minutes, then stir and cook until browned and any liquid evaporates, 6 to 8 minutes total.
4. 4Add the shallot, garlic, and thyme to the pan. Cook, stirring, until the shallot softens and smells sweet, about 2 minutes. Season with salt and pepper.
5. 5Stir in the apple slices and cook just until they warm through and pick up a light gloss but still hold their shape, 1 to 2 minutes. Remove from heat and fold in most of the fresh herbs and the lemon zest.
6. 6Spread each warm toast with a thin layer of Dijon, then a generous smear of goat cheese or ricotta.
7. 7Pile a small handful of spinach or frisée on each toast, then spoon the hot mushroom-apple mixture over the greens so they wilt slightly.
8. 8Finish with a squeeze of lemon juice, remaining herbs, cracked pepper, and optional chopped hazelnuts. Serve immediately while the toast is still crisp and the topping is warm.