Maxwell & Williams have created a tutorial for using edible flowers as part of a bruschetta dish. The picture-perfect and easy to whip up appetiser features the all-white iteration of the Maxwell & Williams Euphemia Henderson range, a selection of platters, bowls and pitchers, created in partnership with the Royal Botanic Gardens Victoria.
- Serves: 4
- Prep: 20mins
- Cook: 5mins
For the salad:
- Baby spinach
- Handful of edible flowers, available from most farmers markets and speciality grocers
- 1 sliced cucumber
- 3 radishes, thinly sliced
For the 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
For the bruschetta:
- Loaf of crusty sourdough bread
- 400g goat’s cheese
- 2 tablespoons honey
- Fresh dill
- Edible flowers
For the raspberries:
- 2 cups raspberries
- Juice of 1 lemon
- 1 tablespoon honey
- 3 basil leaves, finely chopped
To assemble the salad, layer spinach, cucumber and radish in a bowl. Top with edible flowers and set aside.
Combine all vinaigrette ingredients in a jar, pop the top on and shake to fully combine. Drizzle salad with dressing just before serving.
Mix together the goat’s cheese, honey and chopped dill in a small bowl until the mixture is a smooth, spreadable consistency.
Season well with salt and pepper. Spread the mixture on toasted sourdough.
Drizzle with extra honey and top with edible flowers. For a more savoury treat, add smoked salmon instead of honey and top with capers. Finally, wash the raspberries and place in a large serving bowl.
In a smaller bowl, whisk together the lemon juice, honey and basil. Drizzle dressing over the fruit and serve immediately.
Serve this refreshing spread in our Euphemia Henderson range, a finish with a tart glass of rosè for the perfect Spring afternoon.
Hi, I’m Anna the Editor of Beauty and Lace. This website was my first baby and since its launch, I’ve gained three kids, a husband, and a puppy! We want to keep this space positive, we are all about sharing the things we love – and avoiding the things we don’t. Happy reading x