Open Faced Vegetable Sandwiches on a Bed of Snap Peas

Ingredients:

--------------------------------SANDWICH ONE-------------------------------

Crusty bread,Butter

    Radishes; thinly sliced
Coarse salt


--------------------------------SANDWICH TWO--------------------------------

Crusty bread
         Fresh goat cheese
 Minced onion
                Chopped fresh parsley
         Fresh lemon juice

----------------------------------TO SERVE----------------------------------
           Sugar snaps; blanched

Methods :

FOR DINNER: serve 2 platters of little open-faced vegetable sandwiches arranged around mounds of the sugar snap peas.
 
SANDWICH ONE. A slice of the good rustic bread slathered with sweet butter and topped with thinly sliced radishes and a sprinkling of coarse salt;
 
SANDWICH TWO: bread spread with the fresh goat cheese and topped with a garnish of minced onion, parsley and the lemon juice (about 1 cup onion and 1 tablespoon each parsley and the lemon; if the onions are too harsh, you can soak them in ice water for 30 minutes;just dry them well before mixing).
 
PEAS: SEE the recipe English Snap Peas (Thompson).
 
VARIATION: Blanched sugar snaps for less than a minute in a big pot of the heating water, then immediately chilled them in cold water. I patted them dry and the dressed them with a bit of melted butter and the Champagne vinegar.
 
SERVING IDEAS: For dessert, I sliced the strawberries in half and the mixed them with a little sugar, fresh mint leaves torn to the small pieces and just enough unflavored yogurt to hold them together.