Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast

There is just something amazing about sauteed or roasted fresh vegetables piled on top of delicious grilled french or sourdough bread. The toast is rubbed with a garlic clove and drizzled with excellent, fruity extra virgin olive oil. I often have this for dinner with a glass of good wine. It makes me happy.
So happy that I decided to serve a bruschetta assortment for my Memorial Day party this year. Three different types, a big hunk of Parmigiano-Reggiano cheese, some salami, and the aforementioned wine. Sounds perfect!

Fava Beans

My first bruschetta is topped with a delicious, garlicky, fava bean spread. I first shared the recipe back in 2009. Click here for the whole story but, to save you time; I reprinted the recipe below:

Fava Bean Spread Bruschetta

3 pounds favas, peeled and skinned (follow the technique in the 2009 post)

3 tbsp extra virgin olive oil

3 peeled garlic cloves, smashed

additional extra virgin olive oil

grey salt

freshly cracked black pepper

tiny pinch red pepper flakes (optional)

Add favas, 3 tbsp olive oil and garlic cloves to saute pan. Cook until the favas are tender and can be mashed easily when pressed with a spoon (10-15 minutes). Stir occasionally during this step and add a bit more oil if necessary. When favas are cooked, put the entire contents of saute pan...favas, garlic and the olive oil...into a food processor or blender. Pulse until you have a chunky paste...I like some texture...but keep going until it is as smooth as you like. Add additional olive oil and pulse again. The amount of oil depends on your preference. Start with 2 tbsp. Add the red pepper flakes...pulse again and season to taste...add additional oil if needed to achieve a smooth, spreadable puree.

Serve the fava bean spread with slices of bruschetta and pecorino or Parmigiano-Reggiano. I spread some puree on a slice of bruschetta, top with a bit of cheese, drizzle additional extra virgin olive oil (best quality is important with this) and sprinkle a bit of grey salt....amazingly good!

Fava beans, peeled and unpeeled

Two other bruschetta recipes to try:

• pesto, sauteed spinach and garlic scape bruschetta
• yellow chard bruschetta

Happy Memorial Day Everyone!

It is "Memorial Day Side dish" week at Food Network's Sensational Sides roundup. Do you have a favorite spring side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Greek Pasta Salad
Creative Culinary: French Potato Salad with Mustard and Fines Herbes
Napa Farmhouse 1885: Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast
In Jennie's Kitchen: Pulled Pork & Cabbage Salad
Feed Me Phoebe: Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce
Devour: Red, White and Blue Sides for a Patriotic Memorial Day Picnic
Healthy Eats: 6 Veggie-Packed Sides for a Lighter Memorial Day Feast
Elephants and the Coconut Trees: Pineapple and Shrimp Fried Rice
Taste with the Eyes: Holiday Weekend Brunch: Shakshuka with Avocado, Epazote, Pinot Beans
The Wimpy Vegetarian: Healthy Mexican Casserole
FN Dish: 6 Memorial Day Sides That'll Get More Attention Than the Mains

best,

diane

napa farmhouse 1885

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what's a ramp? and a recipe for ramp biscuits with olive oil...

so...what is a ramp? i am guessing some of you have never heard of this vegetable...and then there are those of you that grew up eating them all the time while they were in season. i was in the first category...then... about a year ago...ramps became all the rage. it seemed like every food magazine...cooking show...top restaurant., etc...was featuring ramps. i kept telling myself i had to give them a try...but kept putting it off. then one day last week i was shopping at my favorite organic produce market in napa (at oxbow) and spotted a bin of ramps...eureka! time to research, explore and cook!

so...again...what is a ramp? actually it is a wild leek and looks kinda like a small green onion, really small leek or tiny spring garlic bulb. the taste is somewhere between an onion and garlic, and the smell...oh that smell!! garlic, garlic, pungent garlic...very strong but a bit sweeter than white bulb garlic. all i can say is...this stuff is delicious! i have fallen in love...


i have used ramps in just about everything the past week...sauteed with greens, chopped and tossed into scrambled eggs, thrown in a stir-fry...and today....baked into my extra virgin olive oil biscuits. what a perfect sunday brunch....poached eggs, ham and ramp biscuits....amazing.

i first told you about the olive oil biscuits last year...and they have become a top item in blog searches. they are quick, easy (because they are drop biscuits) very versatile, and really, really good. i love the addition of ramps and knew i needed to tell you about my new fave...

ramps are only available in the spring so go buy some now....really, go buy some today....and give them a try...they work in any recipe you normally use onions or garlic...and please let me know how you use them. if you are a regular ramp user...please share your recipes...i want to keep experimenting while they are in season.


olive oil biscuits with ramps3/4 cup chopped ramps (about 1 bunch)

sea salt

extra virgin olive oil

3 cups organic unbleached flour
1/2 tsp kosher salt
2 tsp alum free baking powder
2 tsp organic sugar (optional)
1/2 cup extra virgin olive oil
3/4 cup milk...any kind...i use 2%

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. chop the ramps the way you would green onions, by cutting off roots and the tough part of the green leaves. chop the tender green stalks and the white bulbs into very fine pieces. place in small skillet and sprinkle with a pinch of sea salt. sauté in olive oil for 3-4 minutes just until they begin to soften and remove from heat.

in a large bowl, sift together the flour with the rest of the dry ingredients. add the 1/2 cup olive oil and stir using a fork. large lumps will form and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...**note you may not need all the milk. add the ramp mixture and stir just to combine.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp)...but you can make yours as small or large as you like. baking times will vary depending on size. serve immediately.

for brunch today i placed 2 poached eggs, ham and a couple of biscuits on each plate and sprinkled grey salt, freshly cracked black pepper and some of the chopped ramp greens over everything...pretty and delicious...

i am so happy to tell you there is a new csa (community supported agriculture) in napa. i have signed up and the first box comes next thursday. my campaign to promote local, heirloom, unusual, organic and/or sustainable food continues! i am excited to share with you the recipes created using this philosphy...and, of course, ask you to continue sharing your favorite food with me...

best,
diane

diane padoven
founder/president
napa farmhouse 1885™"live a green life of style™ "
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