Vegetable Ribbon Tartines Recipe

Name: Vegetable Ribbon Tartines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot; 1 zucchini; 1 yellow squash; 1 1/2 cups rice vinegar; 1 tablespoon sugar; 1 tablespoon salt; 2 tablespoons mustard seeds yellow, brown, or both; 1 tablespoon black peppercorns; 1 teaspoon red pepper flakes; ice; 1 cup mascarpone cheese or cream cheese; 4 slices crusty bread; 1/4 cup pepitas roasted pumpkin seeds; fresh dill torn into small pieces

Servings: persons

1 large carrot
1 zucchini
1 yellow squash
1 1/2 cups rice vinegar
1 tablespoon sugar
1 tablespoon salt
2 tablespoons mustard seeds yellow, brown, or both
1 tablespoon black peppercorns
1 teaspoon red pepper flakes
ice
1 cup mascarpone cheese or cream cheese
4 slices crusty bread
1/4 cup pepitas roasted pumpkin seeds
fresh dill torn into small pieces

1
Prepare pickled vegetables: Using a vegetable peeler, peel off several long ribbons of carrot, zucchini, and yellow squash, about 20 ribbons total. In a small saucepan, combine the vegetable ribbons with the vinegar, sugar, salt, mustard seeds, peppercorns, and red pepper flakes. Bring the mixture to a boil, then remove from the heat and let sit for 2 minutes. Add ice to stop the cooking. Set aside.
2
Put the room-temperature mascarpone cheese in a small metal bowl and whisk until light and fluffy.
3
Toast the bread using your preferred method, then spread equal amounts of the whipped cheese on each piece.
4
Use a fork to remove the vegetable ribbons from the pickling brine, and arrange in piles on top of each toast. Finish each tartine with a sprinkling of pepitas and a few sprigs of fresh dill.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large carrot, 1 zucchini, 1 yellow squash, 1 1/2 cups rice vinegar, and more.

Yes, Vegetable Ribbon Tartines falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Ribbon Tartines

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions