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By Lara Ferroni
Makes 12 toasts
start to finish 15 minutes
From Edible Seattle May/June 2010
These little pink-topped toasts make an impressive potluck dish—just wait until the food is being served to place the topping on each toast, so they don’t get soggy.
2 to 3 stalks rhubarb, 1/4” dice
2 tablespoons minced red onion
1/2 teaspoon sea salt
1/2 teaspoon fresh thyme leaves
1 tablespoon sherry vinegar
1/8 teaspoon dried mustard
2 tablespoons extra virgin olive oil, plus more for brushing the toasts
12 slices baguette
microgreens for garnish
Mix the rhubarb and red onion with the sea salt. Let sit for two minutes. Stir in the thyme, vinegar, mustard and two tablespoons of olive oil. Let stand for at least 10 minutes.
Brush each slice of baguette with olive oil and grill or broil until the edges just turn dark brown. Leave in the warm (but turned off) oven until the toasts are crisp.
To serve, top each toast with a heaping spoon of the rhubarb mixture and add a few microgreens for garnish.
vegetarian*vegan*dairy-free*15 minutes or less
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