Oxeye Daisy Bruschette

It’s bitterly cold outside and I’m wandering around my local foraging area looking for something to gather. My body is wanting something with lots of garlic, and oil and fresh raw tomatoes.

Not the usual foods one would necessarily want on a cold day, but as I am just getting over a monstrous upper respiratory infection, one which has seen me consume upwards of 15 garlic cloves a day overtaking regular antibiotics. I think the craving for the foods stuff is still part of my ‘cure’, well bread aside that is.

Suddenly in the bleakness of the Winter morning, I spy a huge crop of young Oxeye daisy (Leucanthamum vulgare) greens and instantly harvest some. Bruschette flashes through my mind, and so I return to my kitchen, to start making my immune boosting recipe.

I break the ‘Italian Rules’ and don’t bother with rubbing the warm bread with a solitary clove of garlic, instead choosing to crush the garlic cloves into the yummy tomatoey oxeye daisy mixture. Providing you and your accomplices all eat together, there shouldn’t be any moaning about the garlic stench that evaporates through the pores of your skin!


  • 1 handful of oxeye daisy greens (chopped)
  • 2 garlic cloves (crushed)
  • 14 cherry tomatoes (quartered)
  • 1 tsp red wine vinegar
  • Olive oil
  • Salt & pepper
  • Rustic bread

Suggested Instructions

  1. Put chopped cherry tomatoes into a bowl. Make sure they are ripe and at room temperature, then add the crushed garlic and red wine vinegar. Mix together. Season with salt and pepper. Leave to stand for 15 minutes.
  2. Next slice your rustic bread into portions, and lightly toast, when done drizzle a generous amount of olive oil over the bread, then top with the tomato and oxeye daisy mix. Serve immediately as a light luncheon snack.

Serves: 2

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