Mint, Chive Flower and Feta Bruschetta

Chive flowers are the cutest. Little purple pompoms of onion flavor. Sure, if the chives aren’t blooming, you can use the same amount of the stems- but chives are abloom right now, and this bruschetta is a strikingly beautiful way to highlight their presence in the landscape and bring them into the kitchen. Paired with cool mint and creamy feta, their pungent, yet graceful allium essence is a welcome and wonderful bit of kitchen whimsy.

Directions

Preheat the oven to 325 °F. 
While the oven is heating, pull apart the chive blossoms, removing the central stem and plucking the tiny purple florets.

Set the baguette in the oven to bake for 7-10 minutes, until the edges are crispy but not browned.
Combine the feta in a bowl with the minced mint, minced chives, and chive florets. Add oil to moisten, and mix well.
Remove bread from the oven and slice on the diagonal.
Spoon1-2 tablespoons of the bruschetta on each slice. Drizzle with a little more olive oil and serve.

Over to You

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