Food by VICE

Pea and Goat Cheese Tartine with Poached Egg and Herb Pesto Recipe

Did somebody say veggies and goat cheese on toast? Yep, we sure did.

by Kelly Fields
Jul 1 2016, 12:06pm

Photo by Matt Zuras

Servings: 4
Total time: 30 minutes


for the basil and mint pesto:
1 quart picked basil
1 quart picked mint
3/4 cup pecorino or parmesan, grated
3/4 cup pint pine nuts
1/3 cup crushed red pepper flakes
1/3 cup fresh lemon juice
1 1/2 quarts of blended oil
kosher salt and freshly ground black pepper, to taste

for the goat cheese mousse:
1 pound ricotta cheese
6 ounces cream cheese
8 ounces Chevre
3/4 ounce chopped chives
3/4 ounce chopped rosemary
3/4 ounces picked thyme
2 teaspoons minced garlic
1 cups heavy cream
2 lemons, one zested and one juiced
kosher salt and freshly ground black pepper, to taste

for the vegetables:
1 cup english peas
1 cup fava beans
1 cup green beans
1 cup lima beans
1 cup snap peas
1 bunch asparagus
2 tablespoons olive oil
3 cloves minced garlic
1 medium shallot, minced
2 tablespoons unsalted butter
4 tablespoons fresh lemon juice
kosher salt and freshly ground black pepper, to taste

for serving:
1 loaf of your favorite bread, sliced 1-inch thick
unsalted butter
8 poached eggs
fresh herbs, edible flowers, and radishes for garnishing


1. Make the pesto: Add 1 cup each basil and mint along with cheese, pine nuts, pepper flakes, and lemon juice in a blender and blend on low speed. Slowly add in the oil and repeat until all herbs are combined with oil. Season to taste.

2. Make the goat cheese mousse: In the bowl of a stand mixer fitted with the paddle attachment, place the ricotta and cream cheese on a slow speed until well blended. Next add goat cheese and mix on low for 2-3 minutes. Add chives, rosemary, thyme, and garlic into cheese mixture, and then add lemon zest and juice. Finally, on low speed add 1 quart heavy cream until well blended, then switch mixer to high speed until cream is whipped. Add salt and pepper to taste.

3. Prepare the vegetables: Clean all beans as needed. Blanche all beans in boiling salty water for about 1 to 2 minutes. Remove from boiling water and place directly into ice water. I recommend blanching all the pea types separate from one another, using the same pot of boiling water throughout, and doing the asparagus last, as it will have the biggest impact on the water. Once everything is blanched, slice the green beans and asparagus into desired sizes.

4. In a hot pan, add olive oil, garlic, shallot, and vegetables and toss a few times. Season with salt, pepper, and lemon juice, then finish with butter. Remove from heat and toss in enough pesto to beautifully coat all the vegetables.

5. To serve: Slice your favorite bread about an inch thick and slather with butter. Griddle in a pan until warm and golden. Remove from heat and top with the goat cheese mousse. Pile the bean and pea mixture on top of the mousse nice and high. Top each toast with two poached eggs and garnish with fresh herbs, edible flowers, and radishes from the garden.

From Dirty Work: Goat Cheese Tartines and Frosé All Day with Kelly Fields

heavy cream
parmesan cheese
goat cheese
poached egg
fresh herbs