24 July 2013

Bruschetta al Pomodoro & Asparagi (Tomatoes & Asparagus)


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 & Asparagi

Ingredients:
Serves 4
  • 4 slices of sourdough bread
  • 250 g. tomatoes (the sweetest variety that you can find), finely chopped
  • Fresh basil, minced
  • Salt
  • Extra virgin olive oil
  • 1 clove garlic, halved
  • 4 - 6 asparagus spears, grilled & chopped
 Directions:

  1. In a bowl, mix the tomatoes, asparagus, basil, salt and extra virgin oil. 
  2. Grill both sides of the bread on the barbecue grill (the best), in the oven, on a griddle or even in a bread toaster.  
  3. Rub one side of the bread with halved garlic, drizzle with extra virgin olive oil then spoon the tomato and asparagus mixture on it.  
  4. Serve while hot.  





4 comments:

  1. I love seeing the colors of Italy on a plate. I could eat your bruschetta everyday and never grow tired of it!

    ReplyDelete
    Replies
    1. Oh how I love the Italian colors on my plate too Laura!

      Delete
  2. La verdad es que tus post son preciosos en color y sabor; me encantan!!!
    Buen fin de semana :)))
    Conxita

    ReplyDelete
    Replies
    1. Conxita, gracias! Tener un gran fin de semana también!

      Delete

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