Ingredients
4 slices ciabatta bread
12 spears of pre-cooked asparagus
1 large onion peeled and sliced
2 plum tomatoes blanched, skinned and thinly sliced
1 clove garlic peeled and crushed
120g buffalo mozzarella
seasoning
150ml vegetable stock (pre-heated)
1 small bunch of fresh basil chopped
a little olive oil
Directions
Slice the bread into 4 even 12cm x 6cm (approx) pieces. Spread a little crushed garlic over each. Preheat a char-griddle pan and colour the bread on both sides to give it a smoky flavour, use a little olive oil to help moisten it. Soften the onion in the boiling vegetable stock for a few minutes. Place a little sliced onion onto each piece of bread (bruschetta), followed by a few slices of tomato, 3 spears of asparagus (per portion) and 1 slice (about 30g) of mozzarella on top. Bake in a preheated oven at 180oC for approximately 10 minutes and serve immediately on a bed of dressed leaves, sprinkled with freshly chopped basil, or basil oil. |
[ Food]