This post has been sponsored by Hidden Valley® and Glad®. All thoughts and
opinions are my own.
Cheesy Soufflé Tartine and Healthier Vegetable Plate
Tartines are a very French thing.
They are simple to make and deliver layers upon layers of flavors. My favorite tartine of all time is the croque tartine – a ham and melted cheese sandwich topped with an egg.
My mother used to make it all the time when I was a little girl as a quick breakfast or brunch item. She would sometimes swap ham for rotisserie chicken and would then add one special ingredient that would give this classic French dish a western twist.
She would throw in a couple of spoonfuls of ranch dressing to add tanginess to the tartines and it worked like a charm!
So last week, after returning from a Parisian vacation where I had the most delicious croque monsieur, I decided to take a trip to Walmart to get a bottle of Hidden Valley® Original Ranch®dressing.
It was time to make my own ranch flavored tartines.
I whisked an egg with a mix of Parmesan and ricotta cheese and about three tablespoons of Hidden Valley Original Ranch Dressing. I spread the mixture on top of sliced ciabatta bread, nice and thick. I wanted the bread to be almost like a soufflé – light and fluffy.
And it came out exactly as I wanted. The flavors were dancing in my mouth – it was cheesy, savory, tangy with a touch of sweetness. That’s the great thing about using Hidden Valley Original Ranch Dressing – it adds instant flavor to salads, sandwiches and side dishes. And it marries extremely well with the umaminess of cheese. YUM!
The flip cap lid is also easy to open and close which is always a good thing! A more controlled pour for a less messy affair. It’s all win win!
I made a big green salad to accompany the tartines and as a side, a colorful vegetable plate served with a quick ranch dip. I say quick because only three ingredients were needed for the dip: Hidden Valley Original Ranch Dips Mix, low fat Greek yogurt and freshly chopped chives.
I think my eyes were bigger than my stomach because we ended up with quite a bit of leftovers that day – all veggie related (the tartines were gone in less than 10 minutes!)
And since I didn’t have a storage container big enough to hold the rainbow of uneaten vegetables, I left them on the plate and covered them with Glad® Press ‘n Seal plastic food wrap that I found at Walmart. This was my first time using Glad Press ‘n Seal and I have to say I was impressed with how sticky the plastic wrap was.
It adhered to my plate tightly and kept the veggies fresh for the whole week!
This is an easy meal to make for your family for a few reasons:
- It’s super easy and quick to make.
- It’s tasty.
- It’s filling.
- It’s packed with veggies.
Or you can serve these as appetizers!
I plan on dressing up my tartines with seasonal ingredients throughout the summer and serving them as bite size apps. I love throwing dinner parties when the weather is warm – everyone just seems happier and lighter on their feet! I keep the food simple, easy to eat and easy to carry around.
And what better to go with a nice chilled glass of Chardonnay than a classic French dish!
You can do most of the prep work ahead of time which means there will be a minimal amount of cooking involved right before dinnertime.
I find that these types of meals are good for dinner parties or to add to my dinner rotation when I know I have a busy week ahead. This way I can still eat homemade food without having to spend hours in the kitchen.
Did you like this Cheesy Soufflé Tartine and Healthier Vegetable Plate Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Easy cheesy tartine recipe with a vegetable plate with ranch dip.
Cheesy soufflé tartine
- 1 large egg
- 1/2 cup part skim ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons Hidden Valley Original Ranch Dressing
- 2 tablespoons shallots (finely chopped)
- pinch salt
- pinch ground black pepper
- 1 loaf ciabatta bread
Healthier vegetable plate
- 1 packet Hidden Valley Original Ranch Dip Mix
- 16 ounces plain low fat Greek yogurt
- 2 tablespoons chives (finely chopped)
- 4–6 cups Vegetables such as cucumber, celery, carrot and bell peppers, sliced into sticks
- cherry tomatoes
Cheesy soufflé tartine
- Preheat oven to 475 ºF.
- Whisk egg, ricotta cheese, parmesan cheese, Hidden Valley Original Ranch Dressing, shallots, salt and pepper in a bowl and set aside.
- Slice ciabatta bread in half lengthwise and into slices about 7-8 inches long.
- Cover a baking tray with parchment paper and lay two slices of ciabatta bread on top.
- Using a spoon, spread the cheese mixture on top of each slices.
- Bake in the oven for 10-12 minutes, until the top starts to puff up and begins to turn golden brown.
- Transfer to a plate and serve immediately.
Healthier Vegetable Plate
- Whisk Hidden Valley Original Ranch Dip packet, yogurt and chives. Transfer to a bowl and serve with vegetables sticks.
Souffle variations: top with slices of tomatoes and bell peppers for a pizza-like meal.
- Serving Size:
- Calories: 455
- Sugar: 4.3 g
- Sodium: 895.2 mg
- Fat: 21.3 g
- Saturated Fat: 7.4 g
- Carbohydrates: 43.3 g
- Fiber: 2.1 g
- Protein: 22.2 g
- Cholesterol: 125.3 mg
Keywords: Side, Super Bowl