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Natural Awakenings Tucson

Mint and Feta Bruschetta with Chive Blossoms

Aug 31, 2020 06:30AM ● By Brittany Wood Nickerson
Mint and Feta Bruschetta with Chive Blossoms

Yields: 4 servings as an appetizer

½ cup fresh chive blossoms (can be substituted with other edible flowers or left out)
1 French baguette
½ lb feta cheese, crumbled, or a vegan alternative
1 cup chopped fresh mint
½ cup minced chives (can be substituted with scallions)
2-4 Tbsp olive oil
Salt and freshly ground black pepper 

Preheat the oven to 325° F. While the oven is heating, pull apart the chive blossoms, removing the central stem and plucking the tiny purple florets.

Set the baguette in the hot oven and bake for 7 to 10 minutes, until the edges are crispy, but not browned.

Meanwhile, combine the feta in a bowl with the mint, minced chives and chive florets. Add enough of the oil to moisten then season with salt and pepper to taste. Mix well.

 

Remove the baguette from the oven and slice along the diagonal. Arrange on a platter with 1 to 2 tablespoons of the bruschetta mixture on each slice. Drizzle with a little more oil and serve.

Note: For the bread to be crisp throughout rather than soft on the inside and crispy on the outside, slice it on the diagonal to start with, brush each piece with olive oil and bake on a baking sheet at 325° F for 5 to 7 minutes until crispy.


Recipe and photos from Recipes from the Herbalist’s Kitchen by Brittany Wood Nickerson

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