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Method & Technique
Season the bread with salt and olive oil then char-grill. Top with a schmear of the lemon cream cheese and hold for the sauteed vegetables. Warm the clarified butter in a pan. Add the garlic and brown. Once browned, add the morels, asparagus, shiitake and shallot. Saute briefly and deglaze with the white wine. Add the whole butter to thicken the sauce. Just before removing from heat add the lemon juice. Place a 1 oz. piece of burrata on top of the cream cheese toast. Spoon the warmed vegetables onto the warmed lemon cheese toast. Garnish with arugula leave and lemon peel and enjoy!
Simply blend all ingredients.