French · Lunch
French Herb Cheese Baguette
An open-faced baguette piece topped with a whipped mix of soft cheese, crème fraîche, and fresh herbs, layered with sliced radish and cucumber. The soft cheese carries garlic, chives, and tarragon, finished with black pepper and a drizzle of olive oil for a cool, herbaceous bite.
$4
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
478Calories
15.4gProtein
24.1gFat
51.3gCarbs
5.4gSugar
3.1gFiber
870mgSodium
83mgChol
13.8gSat Fat
330mgPotassium
210mgCalcium
2.1mgIron
0.4mcgVitamin B12
6.5mgVitamin C
vegetarian
herb-salt
quick-lunch
vegetarian
Instructions
1
Prep
Split the baguette lengthwise and place both halves cut-side up on a cutting board.
2
Toast
Place the baguette halves cut-side up in a 400°F oven for 2–3 minutes until golden and crisp at the edges.
3
Whisk
In a small bowl, combine soft cheese and crème fraîche, whisking until smooth. Finely grate the garlic, finely chop the chives and tarragon, then fold all three into the cheese until evenly speckled.
4
Build
Spread herbed cheese thickly over both toasted baguette halves, layer radish and cucumber slices on top slightly overlapping, drizzle olive oil, and season with black pepper and salt before serving immediately.
5
Plate
Set the two open-faced halves side by side on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz90g, about a third of an 8 oz tub soft cheese, softened
- 6.4 oz90g, a 6-inch piece baguette, split lengthwise
- 2 tbsp2 tbsp crème fraîche
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh chives
- 2 tsp2 tsp fresh tarragon leaves
- 88 thin radish slices
- 1010 thin cucumber slices
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp black pepper, freshly cracked
- 22 small pinch salt
