BRUSCHETTA WITH ASPARAGUS, MOZZARELLA, PINE NUTS

 

Sometimes in life i like to indulge in a little food luxury and this combination ticks all the right boxes.

Serves 4

Ingredients

4 slices of good quality bread (sourdough or ciabatta)

1 clove garlic, cut in half

16 spears of asparagus, tough ends removed

200-300g fresh mozzarella, roughly torn into pieces

40g pine nuts, toasted

Extra virgin olive oil

1 lemon

Sea salt flakes

Freshly cracked black pepper

Method

Heat up a griddle pan or grill to hot.  Char the bread until golden and smoky.

Remove and rub the toasted bread with the cut side of the garlic. Set aside.

Using the same griddle pan. Place the asparagus evenly over the base and cook for 1 minute then rotate so that the asparagus is evenly cooked (4 minutes in total). Remove and toss 1-2 tsp lemon juice, 3 tsp extra virgin olive oil, pinch of salt. Stir to combine.

Place the asparagus onto the bruschetta, then layer with the mozzarella, scatter over the pine nuts and finish with any lemony dressing.

Eat immediately.