appetizer, condiment, recipe, snack, summer

Dill and Goat Cheese Tartine Spread

I’ve been getting some lovely fresh herbs in my farmers basket these past few weeks- parsley, dill, basil… they’re all so wonderful, I want to incorporate them into every meal. Have you ever added a bit of basil to a strawberry smoothie? Yum!

But sometimes, I simply can’t use my herbs up fast enough- they eventually wilt pathetically and I scramble to save them.

More water! Less oxygen!

Then I want to use them before they go to waste.

Tabbouleh! Pesto! Pickles!

Despite these wonderful recipes, sometimes you want something new in your repertoire.

Turning my fresh herbs into a sandwich spread has been one of my favourite ways of preserving the wonderful fragrance and flavour of fresh herbs. This particular recipe uses a touch of olive oil, which is a natural and easy way to extend the life of your herbs. And the added goat cheese cools and softens the slight spice of the garlic scape. Top it off with aromatic dill (or any other soft leaf herb you have) and you’ve got a wonderful sandwich enhancer.

You can enjoy this as an open faced sandwich (avocado toast, anyone?), or sandwiched between two slices of fresh bread with cheese, meats, vegetables, or any other sandwich fixings. I find it makes a wonderful open-face sandwich with fresh cucumber slices for added crunch.


Dill and Goat Cheese Tartine Spread


– 1 cup of dill, both stems and tops
– 2 fresh garlic scapes (or one garlic clove if you don’t have any)
– 3-4 tbsp high quality extra virgin olive oil
– 4 oz fresh goat cheese
– salt and pepper to taste


1. Put the dill and garlic scapes in your food processor and mix until finely chopped. Add the olive oil and mix, then the goat cheese, salt, and pepper. Pulse until well combined.
2, Store in a glass jar in the fridge until ready to use.

This spread is most delectable on a fresh and thickly sliced piece of bread and topped with sliced cucumbers, tomatoes, or zucchini. Try it with other vegetables too!