Veggie Toast
By KrissyW330
Alain Ducasse shares a simple recipe that gets rave reviews from friends.
4.6/5
(8 Votes)
Ingredients
- 16 thin asparagus spears
- 1/4 cup fresh peas
- 4 slices multigrain bread, toasted on one side only
- 4 oz ricotta cheese
- 15 cherry tomatoes, halved
- 10 radishes, thinly sliced
- 1/4 small fennel bulb,thinly sliced
- 1 1/2 oz Parmesan cheese
- 1/2 cup baby arugula, torn
- Pepper
Preparation
Step 1
1. Cut asparagus tips into 2-in. lengths. Immerse tips and peas in boiling water for 1 minute, then place in an ice bath for 2 minutes. Remove; dry on paper towels.
2. Spread ricotta on toasted sides. Line tomatoes down center. Layer radish, fennel slices and peas on top. Slice asparagus tips lengthwise; scatter. Shave Parmesan on top. Sprinkle with arugula and a generous grinding of pepper.