Open faced vegetable sandwiches on a bed of snap peas

2 Servings

Ingredients

Quantity Ingredient
Crusty bread
Butter
Radishes; thinly sliced
Coarse salt
Crusty bread
Fresh goat cheese
Minced onion
Chopped fresh parsley
Fresh lemon juice
Sugar snaps; blanched

Directions

SANDWICH ONE

SANDWICH TWO

TO SERVE

FOR DINNER: serve 2 platters of little open-faced vegetable sandwiches arranged around mounds of sugar snap peas.

SANDWICH ONE. "A slice of good rustic bread slathered with sweet butter and topped with thinly sliced radishes and a sprinkling of coarse salt; SANDWICH TWO: "bread spread with fresh goat cheese and topped with a garnish of minced onion, parsley and lemon juice (about 1 cup onion and 1 tablespoon each parsley and lemon; if the onions are too harsh, you can soak them in ice water for 30 minutes; just dry them well before mixing).

PEAS: SEE the recipe "English Snap Peas (Thompson).

VARIATION: Blanched sugar snaps for less than a minute in a big pot of boiling water, then immediately chilled them in cold water. I patted them dry and dressed them with a bit of melted butter and Champagne vinegar.

SERVING IDEAS: For dessert, I sliced the strawberries in half and mixed them with a little sugar, fresh mint leaves torn to small pieces and just enough unflavored yogurt to hold them together.

*REF: IN THE KITCHEN, "Spring's Raw Simplicity," By RUSS PARSONS, Wed 5/13/1998< www.latimes.com/HOME/NEWS/FOOD/ > Sent by Hanneman/buster Recipe by: Russ Parsons, see *ref Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 14, 1998

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