Spring sings with fresh veggies full of flavor, and a medley of chopped asparagus, snap peas, green onions, and arugula is the perfect combination. Prep a veggie-forward breakfast, snack, or appetizer with this easy toast recipe. Durant Garlic Fused Olive Oil pulls it all together for the ultimate taste of springtime.
Recipe courtesy of Molly Allen
Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins
2Sourdough bread slices
Durant Garlic Fused Olive Oil
4sticksAsparagus, cut into small pieces
6Snap peas, cut into small pieces
2Green onions, minced
½cupArugula
4ozBurrata cheese
Flaky sea salt, to taste
Black pepper, to taste
1
Drizzle a pan with Durant Garlic Fused Olive Oil and cook the cut asparagus and snap peas until tender. Toast or grill the bread.
2
Place the toast pieces on a plate or cutting board. Spread half of the burrata cheese on top. Drizzle with Garlic Fused Olive Oil and top with flaky sea salt and black pepper.
3
Top the burrata with the cooked asparagus and peas. Top with fresh arugula and green onions.
4
Finish with a drizzle of Garlic Fused Olive Oil before serving and enjoy!
Ingredients
2Sourdough bread slices
Durant Garlic Fused Olive Oil
4sticksAsparagus, cut into small pieces
6Snap peas, cut into small pieces
2Green onions, minced
½cupArugula
4ozBurrata cheese
Flaky sea salt, to taste
Black pepper, to taste
Directions
1
Drizzle a pan with Durant Garlic Fused Olive Oil and cook the cut asparagus and snap peas until tender. Toast or grill the bread.
2
Place the toast pieces on a plate or cutting board. Spread half of the burrata cheese on top. Drizzle with Garlic Fused Olive Oil and top with flaky sea salt and black pepper.
3
Top the burrata with the cooked asparagus and peas. Top with fresh arugula and green onions.
4
Finish with a drizzle of Garlic Fused Olive Oil before serving and enjoy!
