Spring vegetable bruschetta recipe

 Photo: Christopher Pearce

Kermit the frog once said it's not easy being green, but this fresh dish from Three Blue Ducks proves otherwise.


2½ garlic cloves

4 tbsp olive oil

2 sprigs of thyme

½ bunch of asparagus, sliced

1 handful snow peas, halved

1 small zucchini, shaved into ribbons

salt and pepper

1 lemon, zest and juice

4 slices sourdough

1 golden shallot, peeled and sliced into thin rounds

16 anchovies

Fresh herbs

1 pinch of chilli flakes 

Preserved lemon creme fraiche

¼ of a preserved lemon

100g creme fraiche

1 tbsp of parsley, basil, mint, chopped

salt and pepper

2 tbsp olive oil


1. Peel and thinly slice two of the garlic cloves. Gently warm them in a frying pan until they begin to fizz. Add the thyme, asparagus and snow peas. Gently warm them through before adding the zucchini. Remove the pan from the heat. Season with salt, pepper lemon zest and a little juice.

2. Brush the sourdough with some of this oil then char-grill both sides. Rub the toast with the remaining half of a garlic clove.

3. To make the lemon cream fraiche, cut away the inside of the lemon leaving only the aromatic peel. Finely dice the peel, so you have about 1 tsp worth. Fold the diced peel through the cream fraiche a little at a time then add the herbs, salt, pepper and olive oil.

4. Top the toast with a generous spoon of preserved lemon cream fraiche. Spoon out the vegetables from the pan and arrange on the toasts. Top with anchovies, a little more salt and pepper, fresh herbs and chilli flakes.

Tip: Be sure not to be too hasty when char-grilling your sourdough; you want it to have a subtle smoky flavour.