The question I get most is “how do you eat micro greens?”
I’m putting together a few ideas to share so you can see… they can kinda go on anything!
Check out this quick toasted brie tartan with micro greens, shallots, and garlic.
Toasted Brie Tartine with Shallots and Microgreens
TIME:
10 min
|
MAKES:
1-2 per person, as desired
HARVEST:
Microgreens, garlic, shallots
| INGREDIENTS |
|---|
| Sourdough bread, sliced |
| 1 clove of fresh garlic |
| Olive oil or avocado oil |
| 1 shallot, sliced thin |
| Brie sneeze, cut into slices or spread on top |
| Microgreens |
| Italian seasoning, or just salt and pepper to taste |
DIRECTIONS:
- Wash and chop your vegetables.
- Take slices of sourdough bread and lightly coat both side with a little oil for toasting.
- Rub the tops of each slice of bread with fresh garlic, or you can use garlic powder.
- Toast in a 375-degree oven for a few minutes to toast the bread a little (not too much because it goes back in to melt the cheese).
- Slice/spread brie cheese on top of each toasted bread slice. Cover the top with sliced shallots.
- Place the cheese-covered toast back oil the oven until the cheese melts.
- Once you remove the toasted slices from the over, and the cheese is melted throughly, add micro greens and any additional seasonings on top to serve.