Antipasto Toast

Burrata cheese, pesto and quick-pickled asparagus veggies served alongside fresh greens and toasted Heritage Style bread.


Quick Pickled Veggies
  • Brine (per 8 oz. jar):  
  • 1/3 C. Red wine, Apple Cider or Distilled White Vinegar
  • ½ tsp. Sea Salt, or to taste
  • ¾ tsp. Sugar, or to taste
  • Optional Add-ins: Coriander Seeds
  •  Mustard Seeds
  •  Peppercorns 
  •  Halved Garlic Cloves
  • Suggested Veggies (any combination per 8 oz. jar): 
  • Cauliflower florets 
  • Sliced Red Onions 
  • Blanched Asparagus Tips
Deconstructed Salad
  • 4 oz. Burrata cheese, sliced
  • 4 oz. Prosciutto, rolled
  • 2 Tbsp. Pesto
  • Mediterranean Olives
  • Quick-Pickled Veggies (see above)
  • 1 C. Fresh Arugula
  • 2 Slices Canyon Bakehouse Heritage Style Bread, toasted


  1. To make the quick-pickled veggies in 8 oz. jars, combine chopped veggies and desired add-ins. Loosely packed, the veggies should fill each jar about 2/3 of the way.
  2. Whisk together the vinegar, sea salt and sugar. Pour the mixture over the veggies. If a milder flavor is desired, add water to fill the jar.
  3. Place the lid and shake the jar. Allow the pickles to rest at room temperature for 1-2 hours or refrigerate overnight.
  4. To make the antipasto, assemble the salad ingredients on two plates, including the bread slices, toasted and cut into thirds.


Difficulty: Easy

Prep: 20 min, plus 2 hours for pickling

Cook: 0 min

Servings: 2