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Description
Quick-pickled veggie ribbons are sandwiched between a bed of tangy whipped cheese and a sprinkling of salty, crunchy pumpkin seeds for a light and elegant summer treat. The recipe is a Yummly original created by Jenn de la Vega.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Prepare pickled vegetables: Using a vegetable peeler, peel off several long ribbons of carrot, zucchini, and yellow squash, about 20 ribbons total. In a small saucepan, combine the vegetable ribbons with the vinegar, sugar, salt, mustard seeds, peppercorns, and red pepper flakes. Bring the mixture to a boil, then remove from the heat and let sit for 2 minutes. Add ice to stop the cooking. Set aside.
- Put the room-temperature mascarpone cheese in a small metal bowl and whisk until light and fluffy.
- Toast the bread using your preferred method, then spread equal amounts of the whipped cheese on each piece.
- Use a fork to remove the vegetable ribbons from the pickling brine, and arrange in piles on top of each toast. Finish each tartine with a sprinkling of pepitas and a few sprigs of fresh dill.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol25mg8% |
Sodium2540mg106% |
Potassium760mg22% |
Protein19g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber6g24% |
Sugars12g |
Vitamin A80% |
Vitamin C50% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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