There are slivers of yellow beans, green peas and broad beans, steamed long enough to just take the edge off and then lightly drizzled with aged Balsamic Vinegar. They are then piled high on thick slices of truffled goat curd smeared slices of toasted Ciabatta.
It's a dish that just makes you happy.
I love crostini and I love bruschetta. Tonight we had chicken liver crostini w/ frizzled onions. YUM.
ReplyDeleteI have never head of truffled goat curd. not sure about that one!
Your beans look lovely!
Stacey
That looks great! I just blogged about a chick pea and harissa salad with broad beans- gotta love the spring for all the natural wonders. I love your blog by the way.
ReplyDeleteYou have really captured the essence of Spring here!!!
ReplyDeleteThanks Stacey - the hint of black truffle in the goat curd makes it hard to resist!
ReplyDeleteThanks Camilla - it's a lovely season for produce!
Thanks Nina!