Quickie recipe! Spring gardening is keeping me busy, but it is so awesome to be pulling out greens, herbs, and radishes to have with meals and as snacks. A few days ago a picked up some smoked salmon and saw that my chives were budding. I thought, “YES. Those will be going on some toast.” I just spread some local fromage blanc over a hearty bread slice and topped with smoked salmon, roasted jalepeño slices, edamame beans (other beans or peas would work), chives, chive buds, tender garden greens, olive oil, salt and pepper. The chive buds are really packed with that “chive-y” flavor, so give it a shot if you like chives.
Cheers to toast!