Yields: 4 servings as an appetizer

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 hot oven and bake for 7 to 10 minutes, until the edges are crispy, but not browned.

Meanwhile, combine the feta in a bowl with the mint, minced chives and chive florets. Add enough of the oil to moisten then season with salt and pepper to taste. Mix well.

 

Remove the baguette from the oven and slice along the diagonal. Arrange on a platter with 1 to 2 tablespoons of the bruschetta mixture on each slice. Drizzle with a little more oil and serve.

Note: For the bread to be crisp throughout rather than soft on the inside and crispy on the outside, slice it on the diagonal to start with, brush each piece with olive oil and bake on a baking sheet at 325° F for 5 to 7 minutes until crispy.

Recipe and photos from Recipes from the Herbalist’s Kitchen by Brittany Wood Nickerson. 

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