Ingredients

Garlic Crostini 4 slices olive or focaccia bread, 1⁄2 inch (1 cm) thick 1 tbsp (15 mL) olive oil 1 clove garlic, halved Mushrooms 1 lb (500 g) king mushrooms 2 cups (500 mL) cherry tomatoes sliced in half 1⁄4 cup (50 mL) olive oil 2 tbsp (25 mL) balsamic vinegar 1 tbsp (15 mL) Dijon mustard 1 tsp (5 mL) chopped garlic 1 tsp (5 mL) chopped fresh thyme Salt and freshly ground pepper Dandelion Pesto 3 cups (750 mL) packed chopped dandelion leaves 1 tsp (5 mL) chopped garlic 1⁄2 cup (125 mL) slivered almonds 1⁄2 cup (125 mL) olive oil 1⁄2 cup (125 mL) goat cheese Garnish 2 cups (500 mL) dandelion leaves, thinly sliced 1 tbsp (15 mL) extra virgin olive oil Maldon salt

Description

The Best Dandelions To Use For This Recipe Are The Young Ones Found At Organic Food Stores And Farmer?s Markets, As They Are Not Too Tart. Older Leaves Are Much Tangier Than Younger Leaves. If You Can?t Find Young Leaves, The Recipe Will Work With Older

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