Sautéed Spring Vegetables w/ Pepper-Parmesan Crostini

Leeks remain on my mind ever since Mark Peel advised us to feature this flavorful vegetable in the May issue of our In Season newsletter. After the chef-owner of Campanile in Los Angeles gave us his advice, we went on the hunt for leek recipes.

Among those we came across was this dish of sautéed spring vegetables served on little toasts, or crostini. The crostini are flavored with parmesan cheese, freshly cracked pepper, and extra virgin olive oil.

The recipes comes from the culinary team at the legendary California winery, Kendall-Jackson.

The vegetable “ragout” is made from a variety of vegetables in addition to leeks: fava beans, garlic, carrots, chard, sugar snap peas, and asparagus. The fava beans initially are boiled and then added to the sauté pan along with the other vegetables.

The crostini are a breeze to make. Slices of baguette are brushed with EVOO and then topped with freshly grated parmesan cheese and cracked black pepper. The slices are baked in a 350 degree Fahrenheit oven until crisp, about eight to 10 minutes.

The cooked vegetables are divided among 6 individual bowls, each topped with two crostini.

Kendall-Jackson recommends serving this dish with a Chardonnay.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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