Pistachio & Pea Toast Recipe

Make the Puree

In a food processor, combine pistachios, fresh peas, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Pickle the Rhubarb

In a saucepan, combine white vinegar, sugar, water, and salt. Bring to a simmer, stirring until sugar dissolves. Remove from heat, add sliced rhubarb, and let it cool. Once cooled, refrigerate for at least 1 hour before using.

Prepare Dill Oil

In a blender, combine olive oil and fresh dill. Blend until the dill is finely chopped and the oil is vibrant green. Strain through a fine mesh sieve if desired.

Assemble the Toast

Toast the Red Hen bread slices until golden brown. Spread a generous layer of pistachio & pea puree on each slice. Top with pickled rhubarb, sliced radish, and chopped mint. Drizzle with dill oil before serving.