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Rosé Strawberry Toast
  • Prep Time:
    20 minutes
  • Cook Time:
    4 minutes
  • Serves:
    4
  • Perfect For:

Description

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.

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