Spring vegetable bruschetta recipe

Name: Spring vegetable bruschetta recipe
Ingredients: 2½ garlic cloves; 4 tbsp olive oil; 2 sprigs of thyme; ½ bunch of asparagus, sliced; 1 handful snow peas, halved; 1 small zucchini, shaved into ribbons; salt and pepper; 1 lemon, zest and juice; 4 slices sourdough; 1 golden shallot, peeled and sliced into thin rounds; 16 anchovies; Fresh herbs; 1 pinch of chilli flakes Preserved lemon creme fraiche; ¼ of a preserved lemon; 100g creme fraiche; 1 tbsp of parsley, basil, mint, chopped; 2 tbsp olive oil