Tag Archives: goat’s cheese

Bruscandoli Crostini with Goat’s Cheese

Bruscandoli, or wild hop shoots, are one of those foraged foods that mark the start of spring in Veneto. And although their fleeting season is coming to an end now that the cool rainfalls of April have given way to days of warm May sun, there is still a little chance to find them.

I had no hope of finding them this week, on my usual walk along the canal. It’s been too hot, I thought. And yet there they were – pale green leaves and curly stems and delicate tops reaching up towards the sky. There they were, growing through the insidious blackberry shrubs that haven’t yet bloomed, and around the rows of rushes swinging in the feeble breeze. Fragile they are, but also vital, and powerful as they propel themselves higher than anything around them like a stretched arm as if to say: “Pick me.”

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