I'm ready to turn to lighter food this time, as I have been guilty of eating way too much heavy food lately. The trips to Manila and South Tyrol started the meat-lover in me and as a result, I have a few kilos here and there, and a blaring signal that I need to slow down. Ok, the fun's over and it's time to go back to earth.
I like vegetables but I don't love all of them. And I was really bad when I was younger. As I got older, I kept on discovering new ones to add to my list of edible veggies. The top in my list is tomato. Technically, it's not even a vegetable but a fruit. Apparently, there are a lot of fruits that are misconstrued as vegetables by normal folks like us. Well that gives the botanists more work of educating us.
I love tomatoes and when I am at the markets, the tomato section is what I love the most. I find the plump, red tomatoes of different shapes and sizes carefully laid out row per row beautiful. Datterini tomatoes are absolutely the sweetest tomatoes I have ever tasted and it's the only variety that I prefer buying. It's perfect for salads and bruschette. On the downside, it's the most expensive variety so I use other kinds of tomatoes instead for cooking. I tried a different kind of tomato with this recipe (picture at the bottom) but I can't remember the name that the farmer gave me. It's very tasty and sweet too and I think the name merits to be remembered.
Aside from the fresh flavors of these bruschette, what I like about them is how the colors play together. They look like summer waiting to be eaten. This is a very simple recipe and I would like to share this with you because it is 100% healthy, easy to prepare and simply delicious!
Enjoy your week!
Bruschetta al Pomodoro & AsparagiIngredients:
- 4 slices of sourdough bread
- 250 g. tomatoes (the sweetest variety that you can find), finely chopped
- Fresh basil, minced
- Extra virgin olive oil
- 1 clove garlic, halved
- 4 - 6 asparagus spears, grilled & chopped
- In a bowl, mix the tomatoes, asparagus, basil, salt and extra virgin oil.
- Grill both sides of the bread on the barbecue grill (the best), in the oven, on a griddle or even in a bread toaster.
- Rub one side of the bread with halved garlic, drizzle with extra virgin olive oil then spoon the tomato and asparagus mixture on it.
- Serve while hot.