Bruschetta with asparagus, mozzarella and pine nuts

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

Bruschetta with asparagus, mozzarella and pine nuts

Serves 4


4 slices of good-quality bread (sourdough or ciabatta)
1 clove garlic, cut in half
16 spears of asparagus, tough ends removed
200g-300g fresh mozzarella, roughly torn into pieces
40g pine nuts, toasted
extra virgin olive oil
1 lemon, juiced
sea salt flakes
freshly cracked black pepper


Heat 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 one minute then rotate so that the asparagus is evenly cooked (4 minutes in total).

Remove and toss together 1-2 teaspoons lemon juice, 3 tsp extra virgin olive oil, pinch of salt. Stir to combine.

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

Eat immediately.


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