Winter on Toast

Receipts | Dec 5, 2020 | Facebook

Green garlic & walnut pesto

  • A handful of green garlic
  • 2-3 walnuts
  • 2 tbsp olive oil
  • Salt to taste
  • Blitz all the ingredients in a mixer till a paste is formed and cook it for 2-3 minutes on a low flame.

Bell pepper-cheese sauce

  • A tbsp of butter
  • A tbsp of maida
  • Chilli flakes, as required
  • 1/2 cup milk
  • 1 cheese cube
  • 1 bell pepper
  • Salt to taste
  • Roast the bell pepper, remove it's skin and grind it.
  • Heat butter in a pan, add chilli flakes and maida, mix well, add milk and whisk to incorporate.
  • Add grated cheese cube, mix, then add bell pepper puree and cook for 5 minutes.

Pickled raddish and beetroot

  • 4 cup raddish, cut into thin strips
  • 2 cup beetroot, cut into thin strips
  • ½ cup vinegar
  • 4 cup water
  • Salt to taste
  • 1 tsp dried thyme leaves
  • Mix all together Vinegar, water, salt and thyme.
  • To this, add the beetroot and raddish strips and allow it to rest for about 2-3 hours.

For assembling:
  • Cut the Whole wheat French Ioaf into slices, and toast them.
  • Spread a generous layer of Green garlic and walnut pesto over it.
  • Arrange the pickled beetroots and raddish onto the top.
  • Finally, pipe the Red-bell pepper cheese sauce! You can re-warm it again and have it!