Indulge in Lemon-Lavender Heaven with this Delectable Brusch

Deliciously Unique Lemon-Lavender Bruschetta

Today I’m excited to share a recipe that combines two of my favorite flavors in a surprising way. This lemon-lavender bruschetta is a light and refreshing dish perfect for a summer gathering or a cozy night in. The zesty citrus of the lemon pairs beautifully with the floral notes of the lavender, creating a truly unique and delicious appetizer.

Ingredients:

• 1 baguette (250g)
• 1 lemon, zested and juiced
• 1 tablespoon dried lavender flowers (5g)
• 4 oz goat cheese (115g)
• 2 tablespoons honey (30ml)
• 2 tablespoons olive oil (30ml)
• Pinch of salt

Kitchen Tools:

• knife
• cutting board
• citrus zester
• mixing bowl
• spoon
• baking sheet

To start, preheat your oven to 350°F (175°C). Slice the baguette into 1/2 inch thick rounds and place them on a baking sheet. Drizzle with olive oil and bake for 10-12 minutes until golden and crispy.

In a mixing bowl, combine the goat cheese, lemon zest, and dried lavender flowers. Mix well until all the ingredients are evenly incorporated. Spread a generous amount of the cheese mixture onto each toasted baguette round.

Drizzle the bruschetta with honey and a squeeze of fresh lemon juice. Sprinkle a pinch of salt over the top for a perfect balance of flavors.

Place the bruschetta back in the oven for 2-3 minutes to warm the cheese slightly. Remove from the oven and let cool for a minute before serving. The warm, creamy goat cheese with the bright lemon and fragrant lavender is a taste sensation you won’t soon forget.

This lemon-lavender bruschetta serves 4 people and has a total weight of approximately 350g. Each serving is around 87.5g with an estimated calorie count of 180 per serving.

Clever Tip:

For an extra burst of flavor, try adding a drizzle of balsamic glaze over the top of the bruschetta before serving. The sweet and tangy glaze pairs perfectly with the other flavors in this dish.

I hope you give this unique lemon-lavender bruschetta a try and enjoy it as much as I do! Feel free to experiment with different herbs or cheeses to make it your own. Bon appétit!