Arugula and Halloumi Tartines on Sweet Potato Toast

what is a tartine?

Tartine is a French word used to describe what is essentially an open-faced sandwich. And just like bruschetta, crostini, toasts and smorrebrod, the possibilities for both the base and the toppings are endless.

Tartines can be small or large, sweet or savory, rustic or delicate. So when Annie invited me to join her for her “Tartine Tuesday” series I was a bit overwhelmed.

So I took to the Pinterest for some inspiration and landed on these unique sweet potato toasts!

have you tried sweet potato toast?

I noticed this trend a few years ago and promptly ignored it. And I happen to love sweet potatoes! Sweet potato “toast” takes planks of slice sweet potato and roasts or toasts them in the oven or toaster. They are a far healthier and gluten free alternative to bread, and I thought they’d be a fun and colorful base for my tartines.

I clearly love this combination of basil and halloumi!

Since I had an extra block of halloumi and some basil left over from this recipe I started from there. I kept the green “theme” going with pistachios and baby arugula, and the whole dish came together beautifully!

what ingredients do you need to make these tartines?

• sweet potatoes
• olive oil
• basil
• pistachios
• salt and pepper
• lemon
• baby arugula
• halloumi

how do you make arugula and halloumi tartines on sweet potato toast?

If you can toast bread you can make these tartines! Start by slicing your sweet potatoes lengthwise, anywhere from 1/2″ – 1″ thick. I like leaving the skin on, but the choice is yours!

Then brush your sweet potato slices with a bit of olive oil, and season with salt and black pepper to taste. Roast on a baking sheet in a high heat oven or pop in the toaster (or toaster oven) till golden brown. I’ve read that you should boil the potatoes to partially cook them but I find that the slices are thin enough to cook through without this extra step.

While the potato slices are roasting, fry up your halloumi in a medium skillet till golden brown on both sides. Then whip up a quick spread by pureeing the basil, pistachios and lemon juice in the food processor.

Time to assemble your tartines! Spoon some of the basil spread atop each potato slice, followed by the arugula and fried halloumi. And ENJOY!

the possibilities are endless!

I am VERY partial to this combination of ingredients and think you will love it too. But the sky’s the limit! Here are some suggestions for more ways to make your toast!

For the “spread”: pesto (traditional, spinach or kale pesto are all delicious!), goat cheese, ricotta cheese, buratta

For the “veg”: bell peppers, cherry tomatoes, red onion (raw or pickled!), snap peas, roasted cauliflower

For the “crunch”: sesame seeds, pumpkin seeds, your favorite chopped nuts

Et al: fried egg, fresh mint, sliced figs, prosciutto, honey

you can prep your “toasts” in advance!

Unlike regular toast you can make these sweet potato toasts in advance! Simply bake as instructed but for only half the time (so about 15 minutes). Let the toasts cool completely on the wire rack. When cool, place in a lidded container (I like to separate the layers with paper towels) and store covered, in the fridge, for up to five days.

When ready to serve, reheat in the oven, toaster oven or even your toaster till golden brown!

Sweet potatoes are a substantial source of nutrients, making these toasts something you can feel good about! They are an excellent source of Vitamins A & C, along with fiber and antioxidants.

In addition to today’s delicious recipe, be sure to check all of Annie’s “Tartine Tuesday” posts for even more ideas, and let me know how you make your tartines!