Recipe: Bruschetta with Mozzarella, Vine Ripened Tomatoes and Asparagus Spears
1 Dec 2011
Serves 20
INGREDIENTS
1 baguette, cut into thin slices Olive Oil for brushing
1 packet Galbani mini mozzarella balls (20 balls per pack)
3 vine ripened tomatoes – deseeded and cut into strips
20 asparagus spears – blanched for two minutes in boiling water, 1 tsp sugar
Finely chopped basil leaves
Ground black pepper
Method
Preheat the oven to 180°C. Brush the baguette slices with olive oil and arrange on baking tray. Cook in the preheated oven until golden and crispy – approximately six to eight minutes. Cut the mozzarella into slices or spread on the slices of baguette (1 mozzarella ball per slice).
Sprinkle with finely chopped basil leaves and top with tomato strip and asparagus spear. Season with ground black pepper and serve. Optional: Just before serving, lightly drizzle with balsamic vinegar.
Tip: These are so easy to make, just have all prepared and only make up immediately before serving – if made too long in advance the baguette will go a little soggy