Created By: Chef Todd
Description
Warm, crunchy slices of toasted sourdough spread with sweetened mascarpone, pickled rhubarb, and Driscoll’s Rosé Strawberries. Perfect for breakfast, afternoon snacks, or as an appetizer with a glass of wine.
- 1 small red onion
- 1 stalk rhubarb
- 1/2 Cup red wine vinegar
- 1 Tbsp. sugar
- 1 Package (8 ounces) mascarpone cheese
- 1 Tbsp. honey
- 4 Slices slices artisan sourdough bread, about 1/2 inch thick
- 1 Package (10 ounces) Driscoll’s Rosé Strawberries™
- 2 Tablespoons pistachios, roughly chopped
- 1 edible flower (such as bachelor’s button, marigolds, nasturtiums)
Directions
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SLICE 1 small red onion into ringlets 1/8-inch thick using a mandolin or sharp knife and TRANSFER to a medium bowl.
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SHAVE 1 stalk rhubarb into long thin ribbons using a mandolin or vegetable peeler and TRANSFER to bowl.
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ADD 1/2 cup red wine vinegar.
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ADD 1 tablespoon sugar.
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TOSS gently to combine until sugar is dissolved.
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ALLOW onion mixture to rest about 20 minutes and TOSS occasionally.
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PLACE 8 ounces mascarpone into a small bowl.
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ADD 1 tablespoon honey.
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WHISK to combine.
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SET ASIDE mascarpone mixture.
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HULL and SLICE 1 package Rosé Strawberries™ into 1/4-inch slices.
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SET ASIDE strawberries.
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PREHEAT a stovetop or electric griddle to 350°F.
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TOAST sourdough bread slices 1 – 2 minutes per side just until golden brown.
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SPREAD mascarpone mixture evenly over each toast slice.
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DIVIDE sliced strawberries evenly between toast slices.
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LAYER 3 pieces rhubarb onto each toast slice.
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LAYER 3 onion ringlets onto each toast slice.
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SPRINKLE 2 tablespoons chopped pistachios over toast slices.
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GARNISH each toast slice with 2 – 3 edible flower petals.
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SERVE immediately while warm.