Kelly Fields is our patron saint of summer.When she's not making Frosé by putting rosé in a slushie machine and keeping things super fresh at Willa Jean, she's doing the very same in the MUNCHIES rooftop garden.Using good bread as her blank canvas, she whipped up (literally) a ricotta and goat cheese mix and topped it with some vegetables from the garden—snap peas, asparagus, and radishes—to make a tartine for the ages. But, as is always the case with MUNCHIES rooftop recipes, don't get too uptight about the ingredients list—it's merely a suggestion.
Once you've got your basics, get creative with whichever seasonal veggies you can get your hands on. Throw a poached egg on there and you've got breakfast, or a fried egg for a late-night snack. Or, even some soignée herbs and flowers on top to impress the apple of your eye. Served with some Frosé, of course.In fact, you don't even really need to worry about presentation.Fields told us, "It always tastes better than it looks."RECIPE: Pea and Goat Cheese Tartine with Poached Egg and Herb Pesto