Hear us out: bruschette are underrated. Need a snack? Make a bruschetta. Need an appetiser? Make a bruschetta. Need a meal? Make a big bruschetta. Need breakfast? I think you get the picture. They can be adapted to whichever season, time of day and mood you're in. Still not convinced? Let this recipe do the trick.
2 cups spring veg, chopped (we used asparagus and sugar snap peas)
2 tbsp olive oil
1/2 lemon, juiced
1/2 tsp salt
1 tbsp fresh herbs, chopped (we used dill)
4 slices sourdough bread
4 tbsp vegan cream cheese (optional)
Blanche your spring veg by dropping it in salted boiling water for 2-3 minutes (until vibrant but still crisp). In the meantime, add 2 tbsp olive oil, lemon juice, salt and fresh herbs to a bowl and mix to make a dressing.
Transfer your blanched veg into the bowl (with the dressing) and toss to combine. Toast your bread, drizzle with olive oil and top with vegan cream cheese (if using). Top with your spring veg and extra fresh herbs.