Vegetable

Garden Bruschetta

July 11, 2020
Photo by Rand Niederhoffer
Author Notes

A quick and easy recipe for outdoor entertaining or to provide that “dining out feeling” from the comfort of your home. This appetizer showcases your Zone 6 July summer garden ingredients. It highlights fresh carrots, peas, thyme and the best quality mozzarella you can find. —Rand Niederhoffer

  • Prep time 7 minutes
  • Serves 4
Ingredients
  • 3 Carrots
  • 1 Lemon
  • 1 tablespoon Mustard
  • 1 teaspoon Salt
  • 3 tablespoons Champagne vinegar
  • 1/4 cup Olive oil
  • 4 ounces Mozzarella
  • 1 Good quality bread load
In This Recipe
Directions
  1. To make the carrot dressing: In a blender mix 2 cups of shredded carrots, mustard, lemon juice, vinegar, salt and olive oil until emulsified.
  2. Assemble the dish: first lay out the mozzarella on your sliced bread and cut into small inform squares, next gently lift the mozarella pieces off so you can slather on your dresser, top with mozzarella and garnish with peas and thyme.

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