Broad bean and radish tartines with chervil

I created this recipe one Sunday in May, when I found some beautiful fresh broad beans at the market. The idea came to me when I saw these plump pods next to bunches of pink radishes still covered in soil. I thought to myself that these two spring treasures absolutely had to be combined.

What I love about this tartine is the contrast between the melting texture of the broad beans and the refreshing crunch of the radishes. The chervil, with its delicate, anise-like flavor, perfectly unites these two ingredients without overpowering them.

This starter is a powerhouse of vitamins and freshness. Broad beans provide plant-based protein and fiber, while radishes are rich in vitamin C. It's exactly what our bodies need after winter.

You can adapt this recipe to your taste: replace the country bread with wholemeal bread, add some parmesan shavings or vary the herbs with fresh mint.

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Broad bean and radish tartines with chervil

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: entranceKitchen: FrenchDifficulty: easy

Portions

4

portions

Preparation time

20

minutes

Cooking time

45

minutes

Calories

340

kcal

Total time

1

hour 

5

minutes

Springtime open-faced sandwiches that combine the sweetness of fresh broad beans with the crispness of pink radishes. Chervil adds a delicate aniseed note that enhances this vegetarian starter.

Cooking Mode

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Ingredients

• 400g beans of fresh shelled broad

• 8 pink radishes

• 4 thick slices of country bread

• 100g of fresh goat cheese

• 2 tablespoons of chopped fresh chervil

• 2 tablespoons of olive oil

• 1 tablespoon of lemon juice

• Fleur de sel

• Freshly ground pepper

Preparation steps

• Plunge the beans into boiling salted water for 3 minutes. Drain and refresh in ice water.
• Remove the skins from the beans by gently pinching them. Set aside in a salad bowl.
• Wash the radishes and slice them thinly using a mandoline or a knife.
• Mix the broad beans with the olive oil, lemon juice and half the chervil. Season with salt and pepper.
• Toast the bread slices until golden brown.
• Spread each slice with fresh goat cheese.
• Spread the bean mixture over the toast.
• Arrange the radish slices on top, sprinkle with the remaining chervil and fleur de sel.

📝 Notes

The beans can be prepared the day before and kept in the refrigerator. Assemble the toasts at the last minute to keep the bread crisp.

💡 Chef's Tips

Choose firm, bright green broad beans. If you find very young beans, you can leave the skins on. Goat cheese can be substituted with ricotta or cottage cheese.

🔄 Variations

• Gourmet version: add a few shavings of pecorino
• For a fragrant version: replace the chervil with chopped fresh mint

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.