A recipe for tartines, or open-faced gourmet breakfast sandwiches, topped with labneh and amazing spring produce like ramps and asparagus.
As evidenced by my loaded avocado toast recipe last week, I’m all about putting a gourmet spin on breakfast staples. This time of year it’s so easy to put the focus on buying high quality ingredients that don’t need a lot of fussing to turn into an amazing meal. The farmer’s markets here in California are bursting with incredible produce.
I took our recent farmer’s market spoils and served them on perfectly crusty fresh bread to make an open-faced gourmet sandwich. You can switch this recipe up based on what’s in season where you are and what you’re in the mood for! It’s also a great way to use produce that’s about to go bad or those weird things that show up in your CSA (community supported agriculture) box. Tartines, or open-faced sandwiches, are fun and easy to make, and a great opportunity to get the whole family involved in making breakfast. The adults can prep the ingredients and the kiddos can have the satisfaction of layering on the ingredients. Each one is its own individual work of art.
Have you heard of labneh? It’s made by draining full-fat yogurt for a few hours, or overnight, where it thickens and gets extra-tangy. It makes an amazing spread and it’s super healthy. You can make your own by leaving store-bought Greek yogurt in cheesecloth overnight (10-12 hours), or you might be able to find it pre-made at a specialty grocery store.
These tartines are topped with the bounty of spring. I wanted to go a little weird and pick vegetables that I don’t normally cook with. Ramps are in the leek family and have a very pleasant garlicky flavor. They are only in season for a short time, so check your local farmer’s market or specialty grocery store to snag them while they last. We eat asparagus all the time, but I found some coveted purple asparagus at our local farmer’s market. There isn’t a ton of difference in flavor, but it really is a stunning addition to this recipe. If you can’t find it, green asparagus is a perfectly acceptable substitute.
Like I said before though, you can switch this up based on what you’re in the mood for. You can even make a sweet version. I really love the combination of ricotta, honey, walnuts and bananas. Bon appetit!
Open Faced Gourmet Breakfast Sandwiches with Labneh, Ramps & Asparagus
A recipe for tartines, or open faced gourmet breakfast sandwiches, topped with labneh and amazing spring produce like ramps and asparagus.
- Prep Time: 30
- Cook Time: 4
- Total Time: 34 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- 1/2 tablespoon unsalted butter
- 6 ramps
- 3 spears purple or green asparagus
- 2 slices of crusty bread
- 4 ounces labneh
- 2 hard boiled eggs, peeled and sliced
- A few sprigs of dill, for garnish
- Sea salt and fresh cracked pepper, for finishing
- Heat butter in a large saucepan. Sauté ramps on medium heat until browned, 4-5 minutes.
- Slice asparagus thinly lengthwise using a vegetable peeler. Set aside.
- Toast the bread. To make toast in the oven, turn on the broiler. Place sliced bread directly on the top rack of the oven. Broil 2 minutes on the first side and 1-2 minutes on the second side.
- Spread a generous layer of labneh onto toasted bread. Top with cooked ramps and sliced asparagus. Layer on hard boiled eggs and few sprigs of dill for garnish. Top with a bit of salt and pepper. Serve immediately.