Recipes
Summer Bruschette
2min read
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.
Prep Time
10mins
Cook Time
5mins
Makes
4 slices
Ingredients
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 (or gluten-free bread)
4 tbsp vegan cream cheese (optional)
Method
STEP 1
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.
STEP 2
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.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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