Sugar Snap Peas, Cucumber, and Goat Cheese Toast
Yield: 4 People
Work: 30 Minutes
Total: 30 Minutes
Gather Ingredients and Tools, then prep Ingredients as indicated.
In a Bowl, add Cucumbers, sprinkle with 2 tsp Salt and mix. Then add vinegar and let sit for 5 minutes.
Combine Goat Cheese, Sugar Snap Peas, and 1 tsp Salt.
Spread Pea Goat Cheese Mixture on Toast, then top with Cucumbers and chopped Herbs.
Try adding Mint to the Cucumbers/Vinegar and Basil to the Pea mixture, or both to the Pea mixture.
Try adding a Poached Egg on top of the Toast.
¼ Pound Sugar Snap Peas, stringed and sliced ¼”
2 Small Cucumbers, sliced into ⅛” rings (use Knife or Box Grater Slicer)
¼ Cup Goat Cheese
2 Tbsp Apple Cider Vinegar
3 Sprigs Mint, rough chop
Small Handful of Basil, rough chop
4 Slices Bread, toasted or grilled
4 tsp Salt
Bowl x 3
Store Pea Mixture and Cucumbers Separately in Airtight Containers in the Fridge for 4 days.
Questions about this recipe? Ask Chef Pierson!