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Marinated Oyster Tartine

Lemon and chèvre pairs wonderfully well with Le Pleurote Delicieux Oyster Mushrooms. These open-faced mushroom tartines spread with herbed chèvre and arugula are terrific for a weekend lunch. Topped with a soft poached egg and a fresh grinding of black pepper, they become a perfect brunch dish.

Serves: 4


  • 4½-inch slices of ACE Bakery® Harvest GrainMultigrain or Garlic Oval
  • 5 oz. log soft chèvre
  • 1 tbsp. extra-virgin olive oil
  • ½ tsp. freshly ground black pepper
  • 1 tsp. freshly squeezed lemon juice
  • 1 tsp. lemon zest, finely chopped
  • 3 tbsp. fresh basil leaves
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh dill
  • 1 cup baby arugula, loosely packed
  • ¾ cup marinated mushrooms, preferably Le Pleurote Délicieux Oyster Mushrooms


  1. Place the chèvre, olive oil, pepper, lemon juice, lemon zest and fresh herbs in the bowl of a food processor and process for about 1 minute, or until smooth and the herbs are finely chopped.
  2. Lightly toast or grill the bread and while still warm, spread each slice generously with 2 tbsp. of the Lemon Herb Chèvre. Divide the arugula and marinated mushrooms evenly over the tartines and finish with a little more black pepper if desired.

This recipe is from ACE Bakery®.