Bruschetta with edible flowers Recipe | Home Beautiful

Ingredients

• Salad:
• Baby spinach
• Handful of edible flowers, available from most farmers markets and specialty grocers
• 1 sliced cucumber
• 3 radishes, thinly sliced
• Vinaigrette:
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• Juice of half an orange
• Salt and pepper, to taste
• Bruschetta:
• Loaf of crusty sourdough bread
• 400g goat’s cheese
• 2 tablespoons honey
• Fresh dill
• Edible flowers
• To serve:
• 2 cups raspberries
• Juice of 1 lemon
• 1 tablespoon honey
• 3 basil leaves, finely chopped