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