Spring Vegetable Bruschetta
Created by Blum Center for HealthBlum Center for Health
Course: Appetizers & Soups
Diet: Vegetarian
Season(s): Spring
Ingredients
- 2 cups of mixed spring greens (such as baby lettuce, arugula, mustard greens, sprouts)
- 4 ounces spreadable cheese (Boursin, cream cheese, etc.)
- 4-6 slices of fresh bread
- 2-3 garlic cloves
- *Optional- chopped nuts, kohlrabi, radish, apples
- 1 teaspoon mustard
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- Salt and pepper
Instructions
Grate or thinly slice the kohlrabi, apple and/or radish (if using) and place into a medium sized bowl. Rip the spring greens into bite-sized pieces if necessary and add them to the bowl. Add the nuts, if using.
To make the vinaigrette, mix mustard and honey in a small bowl. Add vinegar. Slowly add oil while whisking. Season vinaigrette with salt and pepper. Drizzle a few tablespoons of vinaigrette onto the greens mixture and toss to coat. Taste greens and add salt and pepper as needed. Toast the bread. Peel and halve each of the garlic cloves. Rub each slice of bread with the cut side of the garlic clove and spread a bit of cheese on top. Add a small bunch of greens to the top of each toast.
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