Spring Harvest Bruschetta
The first place entry in our Vegetables Category comes to us from Elinor in Fiskdale, Massachusetts. She says that we couldn’t have chosen a more enthusiastic family for growing their own produce. Her husband recently built eight new raised beds in addition to their large backyard garden for this year’s growing season! This recipe was so delicious and makes use of so many ingredients grown in the garden…a perfect combination! In fact, Elinor tells us that all of the vegetable in this recipe were grown in her very own garden last spring! Give it a try and see what you think:
For the dressing:
3/4 t. honey
2 1/2 T. olive oil
1 1/2 T. cider vinegar
1 t. coarse ground mustard
1/8 t. sea salt
1/16 t. fresh ground pepper
For the bruschetta:
3 c. spring greens, torn
3/4 c. fresh raw peas
4 stalks raw asparagus, sliced on the bias
3/4 c. chopped strawberries
4 strips cob-smoked bacon, cooked until crispy and crumbled
8 slices rustic bread, brushed with olive oil and toasted
6 oz. crumbled goat cheese
1 c. pea tendrils, for topping
fresh herb sprigs, for garnish
whole strawberries, for garnish
- In a small bowl, whisk dressing ingredients until well combined.
- In a medium bowl, combine spring greens, peas, and asparagus. Toss with dressing. Add strawberries and bacon. Mix gently until combined.
- Spread topping on toasted bread slices and then top with goat cheese.
- Broil bruschetta on high until cheese is slightly melted. Top with pea tendrils, garnish with herb sprigs and strawberries. Serve immediately.
Thanks again, Elinor, for sharing your wonderful recipe with us and congratulations on your $100.00 Holland Bulb Farms gift card! Here’s to spring!