Pickled Veggie Toast

Name: Pickled Veggie Toast
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 10
Cuisine: American,Canadian,
Ingredients: 2 liters (64 ounces/1792 g ) whole milk (do not use ultra-pasteurized milk); 1/3 cup (75 ml) fresh lemon juice strained of pulp and seeds; 2 tsps (10 ml) sea salt grinder; 1/2 tsp (2 ml) basil leaves; 1/2 tsp (2 ml) parsley flakes; 1/2 tsp (2 ml) oregano leaves; 1 cup (250 ml) white vinegar; 1 tbsp (15 ml) sea salt grinder; 1 tbsp (15 ml) granulated sugar; 1 1/2 tsps (7 ml) dill weed; 1/2 tsp (2 ml) minced garlic; 1/2 tsp (2 ml) mustard seed; 1 pound (500 g) rainbow carrots washed and peeled; 2 pints (1101 ml) cherry tomatoes; 1/2 cup (125 ml) olive oil; 6 cloves garlic smashed; 1 tsp (5 ml) sea salt grinder; 1/2 tsp (2 ml) pepper ground black; 1/4 tsp (1 ml) thyme leaves; 1 loaf sourdough bread cut in 1/2-inch (1-cm) thick slices, toasted (about 10 slices); 1 medium English cucumbers sliced into ribbons; organic sesame seed; pepper crushed red; Smoked paprika; Gourmet Garden™ Lightly Dried Parsley

With garden-to-table living on the rise, this is a wonderful way to put a surplus of homegrown veggies to delicious use. With crusty sourdough and sweet, herby, scratch-made ricotta as your base, tangy quick-pickled carrots and a tomato confit bring fresh layers of flavour, ... Read More Read Less

20 min

PREP TIME

1h 15 min

COOK TIME

25

INGREDIENTS

SERVINGS: 10

Pickled Veggie Toast

What you'll need

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