Whether you are going into the forest and harvesting fiddleheads yourself, or like us here in the Test Kitchen, received a case from NorCliff Farms, be sure to take advantage of this truly Canadian spring treat. The bright green colour of the fiddleheads inspired me to whip up this easy and delicious Fiddlehead Crostini appetizer. Here's how you make it. In saucepan of boiling lightly salted water, cook 3 cups (about 300 g) cleaned fiddleheads for 8 minutes, adding ½ cup fresh or frozen peas during the last minute of cooking. Drain and rinse under cold water; drain again. Add fiddleheads, peas, ¼ cup blanched almonds and 1 clove garlic to food processor; pulse until no large pieces remain and texture is grainy. Add ½ cup grated Parmesan cheese, ¼ cup fresh basil, 1 tbsp lemon juice and ¼ tsp each salt and pepper; pulse until combined. With motor running, add ½ cup extra virgin olive oil in thin steady stream until smooth. Makes about 2 cups. Toast slices of baguette in 425°F (220°C) oven until light golden, about 5 minutes. Top with dollop of fiddlehead mixture, Parmesan shavings and a small fiddlehead (if desired). Enjoy! Check out our seasonal food guide to fiddleheads here.   Photography by Leah Kuhne