Lena from „Mein leckeres Leben“ has come up with a great starter for spring:
How to prepare bruschetta:
INGREDIENTS (FOR 4 SERVINGS)
For the spring bruschetta:
8 slices of baguette or ciabatta
200 g peas
4 sprigs of dill
150 g fresh goat cheese
2 cloves of garlic
4 tbsp. olive oil
½ organic lemon, zest and juice
Salt, freshly ground pepper
For the side dishes:
Roasted carrot salad & herb vinaigrette
1 bunch of young carrots
1 tsp. fresh ginger
4 tbsp. olive oil
½ bunch of parsley
4 sprigs of dill
1 clove of garlic
3 tbsp. naturally cloudy apple juice
½ organic lemon
Salt, freshly ground pepper
In addition:
50 g walnut kernels (caramelized in a pan with a little honey)
A few radishes
4 organic eggs
1 tbsp. apple cider vinegar
PREPARATION
For the pea cream, lightly sauté the peas in 1 tablespoon of olive oil until cooked. Place in a blender and purée until creamy with 100 g of goat cream cheese, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, some lemon zest, dill, salt, and pepper.
For the roasted carrot salad, wash the carrots thoroughly, but do not peel them. Spread the carrots out on a baking sheet. Drizzle with 2 tablespoons of olive oil and mix with grated ginger, salt, and pepper. Roast in the oven at 170°C (340°F) for 20 minutes until the carrots are cooked.
For the herb vinaigrette, finely chop the garlic clove, parsley, and dill. Mix everything with 2 tablespoons of olive oil, apple juice, and lemon juice. Season to taste with salt and pepper.
Heat 2 tablespoons of olive oil with two crushed garlic cloves in a pan. Toast the bread slices on both sides until the cut surfaces are nice and crispy. Spread 1 tablespoon of the pea cream on each slice of bread and top with a few pieces of fresh goat cheese.
Spread some pea cream on the plates, place the roasted carrots on top, and drizzle with the herb vinaigrette.
If you like, you can also serve this colorful dish with thin slices of radish, caramelized walnuts, and poached eggs.
TIP: POACHED EGGS
Bring water to a boil in a pot, add vinegar and a little salt.
Crack the eggs one at a time into a cup and carefully slide them into the water (first create a whirlpool in the water with a wooden spoon handle – simply swirl it around in circular motions). Use the wooden spoon to shape the egg in the water (i.e., wrap the egg white around the yolk) and gently simmer for approx. 3–4 minutes below boiling point (the water must not boil).
Remove the eggs and drain.
