Rosé Strawberry™ Toast
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.
Prep Time:
20 minutes
Cook Time:
4 minutes
Serves:
4
Perfect for:
Bookclub Bites
Ingredients
- 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
- 2 Tablespoons olive oil
- 1 Package (10 ounces) Driscoll’s Rosé Strawberries™
- 4 Slices slices artisan sourdough bread, about 1/2 inch thick
- 2 Tablespoons pistachios, roughly chopped
- 1 edible flower (such as bachelor’s button, marigolds, nasturtiums)
Directions
- SLICE 1 small red onion into ringlets 1/8-inch thick using a mandolin or sharp knife and TRANSFER to a medium bowl.
- SHAVE 1 stalk rhubarb into long thin ribbons using a mandolin or vegetable peeler and TRANSFER to bowl.
- ADD 1/2 cup red wine vinegar.
- ADD 1 tablespoon sugar.
- TOSS gently to combine until sugar is dissolved.
- ALLOW onion mixture to rest about 20 minutes and TOSS occasionally.
- PLACE 8 ounces mascarpone into a small bowl.
- ADD 1 tablespoon honey.
- WHISK to combine.
- SET ASIDE mascarpone mixture.
- HULL and SLICE 1 package Rosé Strawberries™ into 1/4-inch slices.
- SET ASIDE strawberries.
- PREHEAT a stovetop or electric griddle to 350°F.
- TOAST sourdough bread slices 1 – 2 minutes per side just until golden brown.
- SPREAD mascarpone mixture evenly over each toast slice.
- DIVIDE sliced strawberries evenly between toast slices.
- LAYER 3 pieces rhubarb onto each toast slice.
- LAYER 3 onion ringlets onto each toast slice.
- SPRINKLE 2 tablespoons chopped pistachios over toast slices.
- SPRINKLE 2 tablespoons cracked pistachios over toast slices.
- GARNISH each toast slice with 2 – 3 edible flower petals.
- SERVE immediately while warm.
