Spring Bruschetta with Goat Cheese, Green Peas, Asparagus, and Mini Zucchini
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Spring bruschetta with goat cheese, green peas, asparagus, and mini zucchini
Ingredients
- Snap Peas - 7.1 oz
- Young Spinach "Belaya Dacha" - 3.5 oz
- Ciabatta - 8 pieces
- Mint - 3 stems
- Goat cheese - 3.5 oz
- Butter - 2 tablespoons
- Mini vegetables - 2 pieces
- Ground Black Pepper - to taste
- Asparagus - 7.1 oz
Step by Step guide
Step 1
If you are using frozen peas, you need to throw them into boiling water for 2–3 minutes, then immediately into cold water with ice to retain their color.
Step 2
If you are lucky enough to have fresh seasonal peas, then you don't need to boil them. I recommend enjoying the taste of shelled young peas.
Step 3
There are two ways to use asparagus for this recipe. The first option is to grill it on a grill pan after removing the tough part of the stem, then cut it into pieces about 1 cm long. Alternatively, you can just cut off the tops of the stems, about 4 cm long, slice them lengthwise, and use them raw. I prefer to use them raw because I love the taste of fresh seasonal asparagus.
Step 4
Take zucchini with flowers. Cut off the flowers and set them aside for decoration.
Step 5
Using a vegetable peeler, slice the zucchini into thin strips.
Step 6
Melt the butter in a saucepan and sauté the spinach for about 30 seconds. Then turn off the heat and leave the spinach in the cooling pan.
Step 7
In a salad bowl, mix the shelled peas, zucchini ribbons, spinach, asparagus, and mint leaves, and toss well, drizzling with olive oil.
Step 8
Slice the mini ciabattas in half lengthwise and, if desired, toast them on a grill pan, cut side down.
Step 9
Spread goat cheese (soft cheese can be used) on each piece of ciabatta, or you can use ricotta, but goat cheese is definitely better.
Step 10
Top each piece with the vegetable mixture, ensuring it is not too thick, and garnish with a zucchini flower.
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