Seasonal Fruit Toast Recipe
Asparagus, Spinach, Wild Mushrooms, Pistou, Arugula Salad, Parmesan, Lemon Vinaigrette
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Ingredients
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Toast Base
Seasonal Vegetables
Pistou
Salad
Method
Preparing the Toast
- 1
Toast the Bread
Preheat your oven to 400°F (200°C). Place the slices of sourdough bread on a baking sheet and brush both sides lightly with olive oil. Bake for about 10 minutes, flipping halfway through, until golden and crispy.
Cooking the Vegetables
- 2
Sauté the Asparagus and Mushrooms
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the asparagus and cook for about 3-4 minutes until slightly tender. Add the wild mushrooms and continue to sauté for another 5 minutes until both are cooked. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
Making the Pistou
- 3
Blend the Pistou
In a food processor, combine the basil leaves, garlic cloves, pine nuts, and Parmesan cheese. Pulse until finely chopped. With the motor running, gradually add the olive oil until the mixture is smooth. Season with salt to taste.
Preparing the Salad
- 4
Assembling the Dish
- 5
Plate the Seasonal Fruit Toast
On each slice of the toasted sourdough, spread a generous amount of pistou. Top with the sautéed vegetables and serve with the arugula salad on the side.