Bruschetta with edible flowers Recipe

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

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Pretty and simple - entertain this spring with edible blooms

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Ingredients

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