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Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac


Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac

Jenny Bravo
Preserved lemon and pickled radish pack a lot of bright flavors. If more salt is desired, garnish each toast with a sprinkle of flaked salt or a touch more chopped preserved lemon. For a spicier, crunchier bite, use fresh spring radish instead of pickled.

Ingredients
  

Quick Pickled Radish

  • ¾ cup water
  • ¾ cup white wine vinegar or apple cider vinegar
  • ¼ cup honey
  • 2 bunches spring radishes trimmed
  • 5 garlic cloves
  • 1 tablespoon salt
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds

Chèvre Toasts

  • 1 sourdough boule cut into 10 slices
  • ¼ cup olive oil
  • 16 ounces fresh chèvre
  • 2 tablespoons chopped preserved lemon
  • 1 tablespoon cold water
  • Sumac to garnish

Instructions
 

For pickled radishes

  • Boil water, vinegar and honey in a medium sauce pot. Thinly slice radishes using a mandolin and combine with garlic and spices in a quart-size jar. Pour hot liquid over top. Set aside to cool and refrigerate to store for up to 10 days.

For chèvre toasts

  • Heat oven to 400°F. Using a silicone basting brush, coat both sides of sliced bread with olive oil. Toast on a half-sheet pan for 10 minutes on each side, or until just golden brown. Set aside to cool.
  • Whip chèvre and preserved lemon together in a food processor or blender. Slowly add cold water until a thin and smooth texture is reached. Refrigerate if the mixture becomes too loose.
  • Layer cold pickled radishes on each toast then spread or pipe whipped chèvre over top. Garnish with a nice sprinkle of sumac.

Jenny Bravo

Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.

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