Rye Bread Toasts

This week’s loaf makes for excellent crostini to pair with creamy sheep’s milk cheese and some Meyer lemon relish.

Ingredients:
Jewish rye bread
Olive oil
Sea salt and fresh ground pepper

Method:
1. Thinly slice the rye loaf into ¼-inch-thick pieces with a serrated knife and place slices on a baking sheet.

2. Drizzle lightly with olive oil and sprinkle with salt and pepper, then slip pan into a 375º oven and bake crostini for 10-15 minutes, until bread is golden brown and slightly crisp. Remove from oven, and serve warm or at room temperature. (Can be made ahead of time and stored in an airtight container.)

Smoked Salmon Pâté

This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble.

Ingredients:
8 ounces smoked salmon
4 ounces F&L herbed cream cheese
4 ounces crème fraîche
Zest of 1 lemon, plus juice from ½ of the lemon
Sea salt and fresh ground pepper

Method:
1. Combine all the ingredients in the bowl of a food processor. Pulse until a pâté forms, which still has some texture to it and is not a purée.

2. Season to taste with salt and pepper, if needed, and chill until ready to serve.

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