Whipped Goat Cheese, Honeycomb, and Crispy Sage Tartine
Photographer: Thomas J. Story. Tabletop prop and food styling by Alana Stipech and Brooke Stupar.
A grilled tartine topped with creamy cheese and fresh ingredients is a sure party pleaser. Make one sweet (below) and one savory to satisfy every craving.
How to Make It
1
In a medium bowl, whip goat cheese with 1 tbsp. of butter, adding a splash of whole milk if needed to lighten the consistency.
2
Heat remaining 1 tbsp. butter in a saucepan over medium high, and fry sage leaves until crispy but not burnt, about 1 minute.
3
Toast the sourdough in a toaster, under a broiler, or in a cast-iron skillet set over medium-high heat.
4
Spread the whipped goat cheese on top of each toasted sourdough slice. Top with honeycomb, crispy sage, and a sprinkle of sea salt. Repeat with remaining slices, place on a platter, and serve.
Ingredients
4 oz goat cheese
2 tbsp butter, divided
12 small sage leaves, or 6 large sage leaves cut in half crosswise
4 (1⁄2-inch-thick) slices sourdough
12 (1⁄2-inch) squares of honeycomb
Maldon sea salt, to taste
Directions
1
In a medium bowl, whip goat cheese with 1 tbsp. of butter, adding a splash of whole milk if needed to lighten the consistency.
2
Heat remaining 1 tbsp. butter in a saucepan over medium high, and fry sage leaves until crispy but not burnt, about 1 minute.
3
Toast the sourdough in a toaster, under a broiler, or in a cast-iron skillet set over medium-high heat.
4
Spread the whipped goat cheese on top of each toasted sourdough slice. Top with honeycomb, crispy sage, and a sprinkle of sea salt. Repeat with remaining slices, place on a platter, and serve.
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