Spring Things on Toast

Instructions

Eggplant Instructions

1. Step
   Start by seasoning your ricotta with 1/2 tbsp lemon juice, 1 tsp salt and 1/2 tbsp melted honey. Use a spatula to avoid breaking up the curd. Mix until combined, and adjust seasoning to your taste. Keep in the fridge until ready for assembly.
2. Step
   Bring a saucepan of salted water to a boil and blanch the fiddleheads for 10 minutes. Drain and set aside.
3. Step
   In a frying pan over medium-high heat, melt butter, then add mushrooms to caramelize.
4. Step
   Deglaze with apple cider, then season to taste with salt and pepper.
5. Step
   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).
6. Step
   Pop your sourdough in the toaster and butter while it’s hot.

Assembly

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