2-3 stalks rhubarb. 1/4” dice
2 tablespoons minced red onion
1/2 teaspoon sea salt
1/2 teaspoon fresh thyme leaves
1 tablespoon sherry vinegar
1/8 teaspoon dried mustard
2 tablespoons olive oil, plus more for brushing the toasts
12 slices baquette
Micro greens for garnish
Mix the rhubarb and red onion with the sea salt. Let sit for two minutes. Stir in the thyme, vinegar, mustard, and 2 tablespoons olive oil. Let stand for at least 10 minutes. Brush each slice of baguette with olive oil and grill or broil until the edges just turn dark brown. Leave in the warm (but turned off) oven until the toasts are crisp. To serve, top each toast with a heaping spoon of the rhubarb mixture and add a few micro greens for garnish.
From edibleSeattle, May/June 2010, by Lara Ferroni.