Best 5 Arugula And Goat Cheese Tartine Recipes

Indulge in a symphony of flavors with our tantalizing Arugula and Goat Cheese Tartine recipes! Embark on a culinary journey that weaves together the zesty bite of arugula, the tangy creaminess of goat cheese, and the rustic charm of crispy bread. Our collection features a medley of variations, each adding a unique twist to this classic combination.

From the simplicity of our classic Arugula and Goat Cheese Tartine to the robust flavors of our Roasted Red Pepper and Arugula Tartine, there's a tartine to suit every palate. Discover the delightful crunch of walnuts in our Arugula, Goat Cheese, and Walnut Tartine, or savor the subtle sweetness of our Fig, Arugula, and Goat Cheese Tartine. For those seeking a touch of indulgence, our Prosciutto, Arugula, and Goat Cheese Tartine is a must-try.

With a focus on fresh, high-quality ingredients, our recipes ensure that each bite bursts with flavor. Whether you're hosting a brunch, planning a light lunch, or craving a satisfying snack, our Arugula and Goat Cheese Tartine collection has you covered. So, gather your ingredients, preheat your oven, and let's create a culinary masterpiece!

Here are our top 5 tried and tested recipes!

GOAT CHEESE AND ARUGULA OVER PENNE

Goat Cheese and Arugula over Penne image

This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.

Provided by Christine L.

Categories Everyday Cooking Vegetarian Side Dishes

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

5 ½ ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
¼ cup olive oil
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon salt
8 ounces penne pasta

Steps:

Cook pasta in a large pot of boiling salted water until al dente.
Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
Drain pasta, and toss with goat cheese mixture.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g

ARUGULA (ROCKET) AND GOAT CHEESE TARTINE

Arugula (Rocket) and Goat Cheese Tartine image

This recipe is from the Barefoot Contessa. A very simple, yet tasty and elegant accompaniment for eggs or as an appetizer.

Provided by KelBel

Categories Breakfast

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

6 slices good country white bread, crusts removed and toasted
4 ounces goat cheese
4 ounces baby arugula
2 medium tomatoes, sliced

Steps:

Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve.

Nutrition Facts : Calories 147.4, Fat 6.7, SaturatedFat 4.1, Cholesterol 14.9, Sodium 274.7, Carbohydrate 15.4, Fiber 1.4, Sugar 3, Protein 6.8

SMOKED SALMON, ARUGULA AND GOAT CHEESE TART

Smoked Salmon, Arugula and Goat Cheese Tart image

Provided by Giada De Laurentiis

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

Unsalted butter, for greasing the tart pan
1 cup all-purpose flour
1/2 cup almond flour
1/4 cup packed fresh flat-leaf parsley leaves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
2 tablespoons ice water, plus more as needed
3 tablespoons olive oil
1 medium leek, pale green and white part only, cleaned and thinly sliced
6 cups baby arugula leaves (6 ounces)
2 ounces goat cheese, crumbled
3 ounces smoked salmon, chopped into 1/2-inch pieces
6 large eggs, at room temperature
Kosher salt and freshly ground pepper

Steps:

Position a rack in the center of the oven and preheat the oven to 350 degrees F.
Liberally butter a 9-inch tart pan with a removable base.
For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
Cut the tart into wedges. Serve warm or chilled.

ARUGULA AND GOAT CHEESE TARTINE

Arugula and Goat Cheese Tartine image

Provided by Ina Garten

Categories appetizer

Time 13m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 slices good country white bread, crusts removed and toasted
4 ounces goat cheese
4 ounces baby arugula
2 medium tomatoes, sliced

Steps:

Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve.

ARUGULA, CHERRY AND GOAT CHEESE SALAD

Arugula, Cherry and Goat Cheese Salad image

This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 6-ounce bag baby arugula
16 cherries, halved and pitted
Scant 1/4 cup pistachios or almonds, (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
2 ounces goat cheese, crumbled

Steps:

Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 6 grams

Tips:

For the best flavor, use fresh arugula. If you can't find arugula, you can substitute baby spinach or watercress.
If you don't have goat cheese, you can substitute feta cheese or cream cheese.
To make the tartines ahead of time, prepare them up to the point of baking. Then, cover them with plastic wrap and refrigerate for up to 24 hours. When you're ready to serve, bake them according to the recipe instructions.
These tartines are best served warm, but they can also be served at room temperature.

Conclusion:

Arugula and goat cheese tartines are a delicious and easy-to-make appetizer or light meal. They're perfect for parties or potlucks, and they can also be enjoyed as a quick and healthy lunch or dinner. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a quick and easy recipe, give these arugula and goat cheese tartines a try.