Vegetable Ribbon Tartines

• 1 large carrot
• 1 zucchini
• 1 yellow squash
• 1 1/2 cups rice vinegar
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 tablespoons mustard seeds yellow, brown, or both
• 1 tablespoon black peppercorns
• 1 teaspoon red pepper flakes
• ice
• 1 cup mascarpone cheese or cream cheese
• 4 slices crusty bread
• 1/4 cup pepitas roasted pumpkin seeds
• fresh dill torn into small pieces

1. Prepare pickled vegetables: Using a vegetable peeler, peel off several long ribbons of carrot, zucchini, and yellow squash, about 20 ribbons total. In a small saucepan, combine the vegetable ribbons with the vinegar, sugar, salt, mustard seeds, peppercorns, and red pepper flakes. Bring the mixture to a boil, then remove from the heat and let sit for 2 minutes. Add ice to stop the cooking. Set aside.
2. Put the room-temperature mascarpone cheese in a small metal bowl and whisk until light and fluffy.
3. Toast the bread using your preferred method, then spread equal amounts of the whipped cheese on each piece.
4. Use a fork to remove the vegetable ribbons from the pickling brine, and arrange in piles on top of each toast. Finish each tartine with a sprinkling of pepitas and a few sprigs of fresh dill.

carrot, zucchini, yellow squash, rice vinegar, sugar, salt, mustard seeds yellow, black peppercorns, red pepper, mascarpone cheese, crusty bread, pepitas roasted pumpkin seeds, dill

Taken from www.yummly.com/recipe/Vegetable-Ribbon-Tartines-9020655 (may not work)