Spring Bruschetta

In Spring, even the most ordinary vegetables seem a little sweeter. Produce like Peas, Beans and Broad Beans come alive with flavour - too good to be shuffled off as side dishes. So in this Spring Bruchetta these vegetables are very much the star of the show.

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.