These beautiful crostinis are sure to wow guests. If you can't track down fiddleheads in your area, or if fiddleheads are out of season, use asparagus instead.
Recipe type: Appetizer
Cuisine: West Coast
Serves: 6
Ingredients
1 baguette
500 g fresh fiddleheads (or asparagus)
1 lemon, zest
1 clove garlic, minced
olive oil
Cream cheese
Good quality salt*
Instructions
Trim the brown tips off your fiddleheads. (If using asparagus, trim the ends)
Boil some well-salted water. Add fiddleheads and cook for 10 minutes (if using asparagus, boil until they turn very bright green). Drain and rinse well with very cold water to stop them from over-cooking.
Slice your baguette into small rounds and lightly toast using a toaster oven or on a baking sheet in your full-sized oven.
Spread a bit of cream cheese on each piece of toasted baguette then top with fiddleheads. Zest lemon over top the assembled crostinis and sprinkle with good quality salt. Serve immediately.
Notes
* Yo! I'm not going all Gwyneth on you guys, but if you're going to use simple preparations you have to use good ingredients. You don't need to go full-on Fleur de Sel (although you can), but at least try to use sea salt here- the iodine in table salt will do no favours to this recipe.
Recipe by Port and Fin at https://portandfin.com/lemon-fiddlehead-crostinis/