• Spring Bruschetta


Spring Bruschetta

By Jenny Breen


For the chimichurri:

  • 4 cups arugula
  • 1 cup fresh dill
  • 1 cup asparagus ends (not the tips)
  • 4 green onions
  • 1/4 cup olive oil
  • 1 teaspoon salt

For the topping:

  • 1 cup radishes
  • 1 cup snap peas (shell included)
  • 1/2 bunch chives with flowers included
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste



Slice bread thinly and toast (in frying pan with olive oil or bake).

Puree chimichurri ingredients in a food processor or blender. Blend until creamy, add oil as needed. You can add ANY greens or herbs here, you just want a beautiful green spreadable sauce.

Mince topping ingredients into small pieces. This also is flexible, you can add any crunchy spring veggie. No need to cook at all.

Spread chimichurri on bread, add cheese if desired (I LOVE the Cosmic Wheel Creamery quark) and topping mixture. Enjoy!

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