Radish and Watercress Tartines with Goats Cheese


  And… it’s wedding season.

Officially. Two weeks ago I went to the first of 4 weddings that I’m attending this year. Last year there were only 2, but the year before that there were six.  Being in your late twenties guys, you go to a lot of weddings.

The difference this year is that all of the weddings are for people who I am super close to. I’m in two bridal parties, I’m making the cakes for all of them, because they are some of my best friends. And when that happens it’s not really just the wedding, but the showers, and the engagement parties, and the stagettes.

I’m throwing a shower for my bestie next month, and she’s vegetarian, so I’ve been trying to think of cute simple tea sandwiches that will look gorgeous, be a bit different and are meat free. My local market had these beautiful little French radishes, and some lovely watercress, and with a bit of goats cheese it seemed like just the ticket.

1 Baguette

250g Aged Soft Goats Cheese

4 French Radishes, very thinly sliced lengthwise

1 bunch Watercress

Olive Oil for Drizzling

Good Flakey Salt (Like fleur de sel, or maldon)

½ Lemon


Preheat your oven to 425

Cut the baguette in half lengthwise, put the pieces into the ovens and toast lightly.

Spread the goat cheese onto both pieces of toast.

Pick the sprigs of watercress and layer them on the goats cheese.  Place the radish slices on top, drizzle with olive oil. Squeeze the lemon on top, and sprinkle with salt.

Cut the baguettes in quarters, and serve.