These all make quick, easy, savory Passover snacks. FYI, a tartine is a fancy open-faced sandwich. In this case, we’re subbing in matzoh crackers for the bread.

Sweet options like peanut butter and Nutella make tartines kid-friendly as well. Be sure to eat them immediately.

Smoked Salmon Tartines

Ingredients:

• 3 Matzoh sheets
• 6 oz. cream cheese softened
• 1 small seedless cucumber
• 2 Tbs. everything bagel seasoning
• 2 Tbs. capers
• Thinly sliced red onion and fresh dill for garnish 

Directions:

Spread the cream cheese over the surface of the matzoh sheet, being careful not to break it. Sprinkle the everything bagel seasoning over the cream cheese. Add the smoked salmon, cucumber and capers. Garnish with fresh dill and red onion.

Asparagus and Sugar Snap Pea Tartines 

Ingredients:

• 3 Matzo sheets
• 6 oz. Greek yogurt
• 1 handful sugar snap peas
• 9 asparagus spears, steamed and blanched 
• 3 red radishes, thinly sliced
• 3 sprigs fresh mint, finely chopped
• Zest of one lemon
• Salt and pepper to taste

Directions:

Steam the asparagus and peas for about five minutes. Plunge the vegetables in an ice bath for two minutes. Remove from the  ice bath and dry thoroughly. Cut the asparagus and peas into julienned slices.

Drain any liquid from the yogurt and spread the yogurt on the matzoh sheets. Top with peas or asparagus, lemon zest, mint and thinly sliced radishes. Season with salt and pepper.

Beet, Pickled Vegetable and Goat Cheese Tartines

Ingredients:

• 1 medium red beet
• 1 medium golden beet
• 6 oz. softened goat cheese
• 4 oz. pickled vegetables (Store-bought is fine, but email me if you would like my recipe: bonnie@weaversway.coop)
• Fresh thyme and sumac for garnish
• Salt and pepper to taste

Directions:

Boil the beets until tender throughout, about 20-30 minutes. Plunge them into an ice water bath until cool enough to peel, then peel and thinly slice them, laying them on a paper towel to absorb any moisture. 

Spread the goat cheese on the matzoh sheet. Top with sliced beets and pickled vegetables. Garnish with fresh thyme and sumac. Season with salt and pepper.