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Spring Veggie Toast Bar

Spring Veggie Toast Bar

Celebrate the arrival of spring with a loaded toast bar.

A toast bar concept displaying a buffet of spring veggies, offered freely and enjoyed over sourdough, is the ideal way to celebrate the arrival of spring and all of its spontaneity and surprises.

Spring Veggie Toast Bar

Serves | 6 |

  • 12 slices sourdough bread, toasted
  • 2 4-oz goat cheese logs
  • 1 cup hummus
  • 4 Tbsp (½ stick) butter
  • 1 lb thinly sliced multi-colored radishes
  • honey-glazed roasted rainbow carrots (recipe follows)
  • roasted asparagus (recipe follows)
  • flaky sea salt, for serving

| Preparation | Arrange toast on a platter and place in the center of your table surrounded by various topping options. Garnish the area between each platter with cleaned carrot top greens, fruits and other spring vegetables. Build loaded toasts to taste.

Honey-Glazed Roasted Rainbow Carrots

Serves | 6 |

  • 2 Tbsp olive oil
  • 4 Tbsp honey
  • 1 orange, zested and juiced, divided
  • 2 tsp kosher salt
  • 2 lbs rainbow carrots, peeled, green tops trimmed and reserved
  • 1 tsp sesame seeds, toasted

| Preparation | Preheat the oven to 375°F. In a large oven-safe skillet over medium heat, combine oil, honey, orange juice and salt; add carrots and toss to coat well. Transfer skillet to oven and bake for 25 minutes or until the carrots are cooked through but still have a crunchy bite. Transfer to platter; sprinkle with orange zest and sesame seeds.

Roasted Asparagus

Serves | 6 |

  • 1 lb asparagus, trimmed
  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 small shallot, sliced
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • ¼ cup slivered almonds

| Preparation | Preheat the oven to 375°F. Toss trimmed asparagus with olive oil, garlic, shallot, salt and pepper. Arrange asparagus in a single layer on a sheet pan. Roast until just tender, about 15 minutes. Transfer to platter and sprinkle slivered almonds over asparagus.

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Gaby is a private chef, culinary instructor, school lunch activist and contributing columnist for Feast’s Healthy Appetite. She’s eager to use sustainable local food as a vehicle for sharing people’s stories and cultures.

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