• 1 medium red onion, sliced into 1/8-inch thick ringlets
  • 1 stalk of rhubarb shaved on a mandolin to make long ribbons
  • 1/2 Cup red wine vinegar
  • 1 Tbsp. sugar
  • 8 Ounces mascarpone cheese
  • 1 Tbsp. honey
  • 2 Tablespoons olive oil
  • 4 Slices slices artisan sourdough bread, about 1/2 inch thick
  • 1 Package (10 ounces) Driscoll’s Rosé Strawberries, sliced
  • 2 Tablespoons cracked pistachios
  • 1 bachelor’s button flower
  1. PREHEAT a stovetop or electric griddle to 350°F.
  2. PLACE onion ringlets into a medium bowl.
  3. ADD shaved rhubarb.
  4. SET ASIDE onion mixture.
  5. POUR 1/2 cup red wine vinegar into a small bowl.
  6. ADD 1 tablespoon sugar.
  7. STIR until sugar is dissolved.
  8. POUR vinegar mixture over onion mixture.
  9. ALLOW to rest for 20 minutes.
  10. PLACE 8 ounces mascarpone cheese into a small bowl.
  11. ADD 1 tablespoon honey.
  12. WHIP together using a rubber spatula.
  13. SET ASIDE sweetened mascarpone cheese until ready to build toast.
  14. TOAST bread slices on griddle for 1 – 2 minutes per side just until golden brown.
  15. DIVIDE sweetened mascarpone cheese between toast slices and SPREAD evenly.
  16. DIVIDE sweetened mascarpone cheese between toast slices and SPREAD evenly.
  17. DIVIDE sliced Rosé Strawberries between toast slices.
  18. ADD 3 pieces of rhubarb to each toast slice.
  19. ADD 3 onion ringlets to each toast slice.
  20. SPRINKLE 2 tablespoons cracked pistachios over toast slices.
  21. GARNISH with bachelor’s button petals.
  22. SERVE Rosé Strawberry Toast warm.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g