It’s fiddlehead fern season and although these little bundles of crunchy green goodness are a bit more tedious to prepare than other seasonal veggies, they’re well worth the effort for the few weeks they’re available. Fiddleheads can cause severe indigestion if not prepared properly, so be very sure to clean and cook them thoroughly!
The recipe for the cashew cheese I made can be found on It’s to Die For and I highly recommend you try it. It’s easy and so, so delicious.
Garlic and Lemon Zest Fiddlehead Crostini with Cashew Cheese
- 1 bag fresh fiddlehead ferns
- 1 teaspoon freshly squeezed lemon juice
- 1 generous pinch lemon zest
- 1-2 tablespoons olive oil
- 2 minced garlic cloves
- 1/2 teaspoon fresh ground salt and pepper
- 6 lightly toasted baguette slices
- 1/4 cup homemade cashew cheese
Remove the dry, papery leaves from the fiddleheads and trim any brown or broken ends. Thoroughly wash and rinse the fiddleheads twice in cold water. Place a steaming basket over a pot of boiling water, cover and steam the fiddleheads for about 5 minutes. In a large skillet over medium heat, combine the lemon juice, zest, oil and garlic. Add fiddleheads and sauté for 5-10 minutes or until golden. Remove from heat and season with salt and pepper.
When plating, spread a layer of cashew cheese on each baguette slice and top with 3-4 fiddlehead ferns. Garnish with fresh chopped parsley and drizzle with additional lemon juice if desired. Enjoy immediately!
This recipe features fiddlehead ferns from my SPUD box (that happen to be on special right now). Place an order today to support local, sustainable farmers and score $20 off your order with promo code CREDM-LUKMAE!