Nettle bruschetta


Nettles are incredibly healthy, containing high levels of many vitamins and minerals as well as 4 times as much iron as is found in spinach.  On top of that they are very tasty!  We tend to pick the tips of nettles, just the top two pairs of leaves.  This delays the flowering process and encourages new growth, meaning that we are able to keep picking fresh nettle leaves right through until September.  This recipe for nettle bruschetta is one of my favourites.

Ingredients for nettle bruschetta

  • Olive oil
  • 2 red onions
  • 400g nettles
  • 1 lemon
  • 70g parmesan cheese
  • Freshly ground pepper
  • Slices of ciabatta
  • 12 cherry tomatoes

How to make nettle bruschetta

  • Fry the onion until cooked and starting to caramelise
  • Plunge the nettles into boiling water and drain
  • Chop the nettles and add to the onions
  • Add a squeeze of lemon juice
  • Remove the pan from the heat and add most of the cheese, salt and pepper
  • Grill the slices of ciabatta and the cherry tomatoes, turning the tomatoes until they are nicely charred
  • Squash some tomatoes onto the toast
  • Spread the nettle mixture on top of the toast and tomatoes
  • Sprinkle on some cheese

Nettle bruschetta

This is just one of the many dishes that we cook on our 1 day foraging course and our 2 day woodland cooking course. You can see plenty of photos from both courses, as well as all our others, on our Facebook page.


About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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