• 1 thick slice of sour dough bread
  • 1/3 cup Ontario ricotta, seasoned (see instructions)
  • 1/2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tbsp local honey
  • 4 fiddleheads
  • 1/2 cup diced local mushrooms 
  • 1 Tbsp Ontario apple cider (we like Duntroon) 
  • 2 Tbsp Ontario butter (we like Emerald Grasslands)
  • 2 springs knotweed or asparagus 
  • Edible garnish (we used pansies, wild violette, nasturtiums and garlic mustard)
  • Cold pressed oil (we used pristine gourmet canola) to finish 



  • Start by seasoning your ricotta with 1/2 tbsp lemon juice, 1 tsp salt and 1/2 tbsp melted honey. Use a spatula to not break up the curd. Mix until combined, and adjust seasoning to your taste. Keep in the fridge until ready for assembly. 
  • Bring a saucepan of salted water to a boil and blanche the fiddleheads for 10 minutes. Drain and set aside. 
  • In a frying pan over medium-high heat, melt butter, then add mushrooms to caramelize.
  • Deglaze with apple cider, then season to taste with salt and pepper. 
  • Using the same pan as the mushrooms, over medium heat, add your blanched fiddle heads and knotweed/asparagus till warm and tender (2-3 minutes).
  • Pop your sourdough in the toaster and butter while it’s hot.


  • Place your buttered sourdough on your plate.
  • Add 4 generous dollops of ricotta, leaving some space between to add your veg.
  • In the spaces, place small piles of your mushrooms. Add your knotweed/asparagus on a diagonal, then fit in your fiddle heads.
  • We used pansies, wild violette, nasturtiums and garlic mustard for garnish.
  • Finish with a drizzle of cold pressed canola oil and a pinch of salt. 

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