Tuesday, October 21, 2008

Spring Bruschetta

In Spring, even the most ordinary vegetables seem a little sweeter. Produce like Peas, Beans and Broad Beans come alive with flavour - too good to be shuffled off as side dishes. So in this Spring Bruchetta these vegetables are very much the star of the show.

spring bruschetta© by Haalo

There are slivers of yellow beans, green peas and broad beans, steamed long enough to just take the edge off and then lightly drizzled with aged Balsamic Vinegar. They are then piled high on thick slices of truffled goat curd smeared slices of toasted Ciabatta.

It's a dish that just makes you happy.

4 comments:

  1. I love crostini and I love bruschetta. Tonight we had chicken liver crostini w/ frizzled onions. YUM.
    I have never head of truffled goat curd. not sure about that one!
    Your beans look lovely!
    Stacey

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  2. That looks great! I just blogged about a chick pea and harissa salad with broad beans- gotta love the spring for all the natural wonders. I love your blog by the way.

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  3. You have really captured the essence of Spring here!!!

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  4. Thanks Stacey - the hint of black truffle in the goat curd makes it hard to resist!

    Thanks Camilla - it's a lovely season for produce!

    Thanks Nina!

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