When we got home, we were really hungry and it was still nice in the garden so I quickly prepared some bruschetta with the wildflowers.
4 slices of ciabatta
a large handful of dandelion flowers and buds
4 coltsfoot stems (that's all I found)
a few small vine tomatoes
a small handful of daisies
1 garlic clove
freshly ground black pepper
extra virgin olive oil
Wash each type of flowers separately and spin. Peel the garlic clove. Toast the ciabatta. In the meantime, heat the oil in a frying pan, fry the dandelion and coltsfoot for about 3 minutes and season with pepper und salt. Half the tomatoes and season with a little salt to bring out the flavor. Place in a bowl and scatter a few daisies on top.
Rub the toasted ciabatta slices with garlic, divide the fried flowers among them, scatter the remaining daisies over the top and enjoy – outdoors if possible.