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    Bruschetta with Bocconcini & Asparagus

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    Bruschetta with Bocconcini & Asparagus
    Preparation time is 5minutes
    Cook time is 10minutes
    Total time is 15minutes
    Serve is for 4 people
    Difficulty level: 2 out of 4

    12 Ingredients

    Number of servings
    4
    Lemon dressing
    • 1/2 lemon, juiced
    • 1/4 cup extra virgin olive oil
    • 320grams Mix-a-Mato tomatoes
    • 2 vine-ripened tomatoes
    • 1tablespoons extra virgin olive oil
    • 1tablespoons balsamic vinegar
    • 1 bunch asparagus
    • 8 slices sourdough bread
    • 1 clove garlic, halved
    • 125grams bocconcini, torn
    • 1/4 bunch basil, leaves picked
    • 1/2 cup parmesan, finely grated

    Nutrition per serving

    2240 Kilojoules or 535 Calories
    26% of daily energy intake*
    Protein
    23.2grams
    Fat
    20.0grams
    Carbs
    62.5grams
    Sugars
    6.7grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    This impressive bruschetta topped with bocconcini and asparagus spears makes an easy appetiser for dinner parties.

    Method

    Step 1 of 4

    Slice tomatoes and place in a bowl. Season and drizzle with oil and balsamic vinegar, then set aside. Snap off and discard the bottom woody ends from each asparagus spear, then halve crossways.

    Step 2 of 4

    To make the lemon dressing, combine lemon juice and oil in a large bowl and season.

    Step 3 of 4

    Heat a chargrill pan over medium-high heat until hot. Cook asparagus, in batches, on the hot chargrill pan for 1 minute each side or until lightly charred. Transfer cooked asparagus to the dressing in the bowl. Repeat with remaining asparagus. Cook bread slices on the chargrill pan, in batches, for 1 minute each side until toasted. Rub lightly with garlic.

    Step 4 of 4

    Place bread on a serving board. Arrange bocconcini onto each slice of bread, spoon over some of the tomato mixture, and top with a few asparagus spears. Sprinkle with basil leaves and parmesan. Serve.

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