Bruschetta with Bocconcini & Asparagus

12 Ingredients

Number of servings

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

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

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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Difficulty

Fresh Ideas