Recipe | Cherry & Burrata Bruschetta

A very special lunch for when you need a treat. Simple to make, but unusual enough to make bread and cheese feel like an occasion.

Serves 1

150g cherries, stoned
1 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
1 slice sourdough bread
120g burrata
Small handful basil, leaves picked
Edible flowers, to serve

1 Tear the cherries in half. Mix the vinegar and 2 tablespoons of the olive oil in a small dish then add the cherries and muddle together. Set aside for 10 mins – although these can be left for up to 24 hours.

2 For the toast, set a griddle pan over a high heat. Drizzle the remaining oil over both sides of the bread and fry on each side until slightly charred.

3 To serve, top the toast with torn burrata and the drained cherries. Finish with basil, edible flowers, a drizzle of olive oil and a pinch of salt.

Cook’s note: You could swap burrata for mozzarella, if you’d prefer.

This recipe is taken from our regular feature, Takes From the Veg Patch, by Kathy Slack with photography by Kirstie Young. This month’s recipes also include a Gooseberry, Thyme & Almond Galette, Rhubarb & Rosemary Fridge Jam.

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Recipe | Crab, Radish and Chilli Bruschetta

When the sun shows its face, let optimism win over the actual temperature and lure friends outside with something tasty… Or maybe just throw open the back door and tuck in indoors

This recipe for crab bruschetta will bring some spring zing to the lunch table and the promise of many more outdoor meals to come. Serve on crusty bread with big wedges of lime.

Serves 6

Ingredients

200g fresh crab meat
Zest and juice of ½ small unwaxed lemon
½ small red chilli, deseeded and finely chopped
50g mayonnaise
1 handful of finely chopped fresh parsley
6 slices of fresh crusty bread (such as sourdough or baguette)
2 tbsp olive oil
1 small garlic clove, peeled and cut in half
6 large radishes, finely sliced
2 small limes, cut into large wedges

To make

1 In a large mixing bowl, mix together the crab meat, lemon juice, chopped chilli, mayonnaise and half the chopped parsley.

2 Brush the slices of bread with the olive oil and rub them with the raw garlic clove, then toast on both sides under the grill.

3 Top each slice with the crab mix, then sprinkle with the remaining parsley and lemon zest. Top with the finely-sliced radish pieces and add a twist of freshly ground black pepper to each slice. Serve immediately with the lime wedges.

This recipe is from the gathering feature in our March issue, which is a ‘Plant Party’. Get together with friends to swap houseplants, seedlings, cuttings and seeds and when you’ve finished swapping, sit down to a seasonal lunch of crab bruschetta, halloumi, basil and beetroot skewers, ricotta and spinach dumplings and spring mixed pea salad with mint and pistachios. Finish with a homemade lemon and blueberry tart. The recipes and styling are by Kay Prestney and the photography is by Rebecca Lewis.

More recipes to welcome in Spring…

More from our March issue…