Antipasto Toast
Featured Product
Heritage Style Whole Grain Burrata cheese, pesto and quick-pickled asparagus veggies served alongside fresh greens and toasted Heritage Style bread.
Ingredients
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Brine (per 8 oz. jar):
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1/3 C. Red wine, Apple Cider or Distilled White Vinegar
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½ tsp. Sea Salt, or to taste
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¾ tsp. Sugar, or to taste
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Optional Add-ins:
Coriander Seeds
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Mustard Seeds
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Peppercorns
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Halved Garlic Cloves
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Suggested Veggies (any combination per 8 oz. jar):
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Cauliflower florets
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Sliced Red Onions
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Blanched Asparagus Tips
Quick Pickled Veggies
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4 oz. Burrata cheese, sliced
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4 oz. Prosciutto, rolled
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2 Tbsp. Pesto
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Mediterranean Olives
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Quick-Pickled Veggies (see above)
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1 C. Fresh Arugula
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2 Slices Canyon Bakehouse Heritage Style Bread, toasted
Deconstructed Salad
Directions
- 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.
- 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.
- Place the lid and shake the jar. Allow the pickles to rest at room temperature for 1-2 hours or refrigerate overnight.
- 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