Asparagus, Dried Tomatoes and Mozzarella di Bufala Toasts
4
V
Portions: 4
Preparation: 15 minutes
Cooking time: 25 minutes
Easy to prepare, these toasts will amaze your guests with their simplicity.
I love mozzarella di Bufala for its taste, texture, and versatility, but you could go with burrata cheese if you prefer it to Bufala.
I love mozzarella di Bufala for its taste, texture, and versatility, but you could go with burrata cheese if you prefer it to Bufala.
Asparagus, Dried Tomatoes and Mozzarella di Bufala Toasts
4
V
Portions: 4
Preparation: 15 minutes
Cooking time: 25 minutes
Easy to prepare, these toasts will amaze your guests with their simplicity.
I love mozzarella di Bufala for its taste, texture, and versatility, but you could go with burrata cheese if you prefer it to Bufala.
I love mozzarella di Bufala for its taste, texture, and versatility, but you could go with burrata cheese if you prefer it to Bufala.
Asparagus, Dried Tomatoes and Mozzarella di Bufala Toasts
Ingredients
2 balls of 125 g each mozzarella di bufala
4 slices of sourdough bread (preferably)
5 tablespoons (75 ml) olive oil, divided
2 garlic clove, peeled
1 bunch of asparagus, trimmed
¼ cup (60 ml)) sun-dried tomatoes, chopped
Fleur de sel, to taste
Pepper, to taste
Fresh basil, to taste
Pumpkin seed, toasted
4 slices of sourdough bread (preferably)
5 tablespoons (75 ml) olive oil, divided
2 garlic clove, peeled
1 bunch of asparagus, trimmed
¼ cup (60 ml)) sun-dried tomatoes, chopped
Fleur de sel, to taste
Pepper, to taste
Fresh basil, to taste
Pumpkin seed, toasted
Steps
1. Preheat the oven to 350 °F (180 °C).
2. Take the mozzarella out of the fridge, drained, and let warm to room temperature while preparing the toasts.
3. Prepare the asparagus. Spread on a baking sheet, drizzle with a tablespoon (15 ml) of olive oil, then season with salt and pepper.
4. According to the size of the asparagus, grill in the oven for 5 to 10 minutes, making sure they are cooked, but still crunchy. Set aside.
5. Once the asparagus cooked, toast the bread. Place the bread on a baking sheet, drizzle with 2 tablespoons (30 ml) of olive oil and bake until well golden, but not dry.
Assembly
1. Rub the bread slices with the garlic cloves, then garnish with the asparagus, mozzarella, sun-dried tomatoes.
2. Drizzle generously with olive oil and top with pumpkin seeds, fleur de sel, pepper, and fresh leaves of basil.
2. Take the mozzarella out of the fridge, drained, and let warm to room temperature while preparing the toasts.
3. Prepare the asparagus. Spread on a baking sheet, drizzle with a tablespoon (15 ml) of olive oil, then season with salt and pepper.
4. According to the size of the asparagus, grill in the oven for 5 to 10 minutes, making sure they are cooked, but still crunchy. Set aside.
5. Once the asparagus cooked, toast the bread. Place the bread on a baking sheet, drizzle with 2 tablespoons (30 ml) of olive oil and bake until well golden, but not dry.
Assembly
1. Rub the bread slices with the garlic cloves, then garnish with the asparagus, mozzarella, sun-dried tomatoes.
2. Drizzle generously with olive oil and top with pumpkin seeds, fleur de sel, pepper, and fresh leaves of basil.
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