Ingredients
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Soffrito
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⅓ cup Canola Oil
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1 cup finely diced Carrots
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1 cup finely diced Celery
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1 cup finely chopped Onion
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½ cup finely chopped Scallions
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1 tablespoon finely chopped Garlic
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2 tablespoons Tomato Paste
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4 large fresh Basil
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Kosher Salt
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Freshly ground Black Pepper
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Goat Cheese-Yogurt Spread
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1 cup crumbled fresh Goat Cheese
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½ cup whole milk Greek Yogurt
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1 tablespoon Canola Oil
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2 tablespoons chopped fresh Chives
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2 tablespoons chopped fresh Italian Parsley
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Kosher Salt
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Freshly ground Black Pepper
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Tartines
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4 slices white Bread
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¼ cup thinly sliced Radishes
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Coarse Sea Salt
Directions
Because the recipe yields more soffrito than you will need for the tartines, you can use the remainder as a condiment or as a base for pasta, tossed with a little pasta water and finished with grated cheese. It can be stored in the refrigerator for up to one week.
Steps
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1
Done
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To make the SoffritoHeat the oil in a saucepan over medium heat. Add the carrots, celery, onion, and scallions. Once it sizzles, reduce the heat as low as it will go and cook, stirring occasionally, until the vegetables begin to wilt, about 20 minutes. Add the garlic and cook over very low heat until fragrant, about 10 minutes. |
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2
Done
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Add the tomato paste and basil and season with salt and pepper. Continue cooking over very low heat, stirring occasionally, until the vegetables are very, very soft and the tomato paste has broken down into the oil, about 1½ hours. |
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3
Done
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To make the goat cheese–yogurt spreadIn a mini food processor, combine the cheese, yogurt, and oil. Process until smooth. Scrape into a medium bowl and stir in the chives and parsley. Season with salt and pepper. |
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4
Done
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Spread the cheese–yogurt mixture on the toasted bread, layering soffrito on top of the cheese. Top with the radishes and season with salt. |
