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Bruschettas with Mozzarella, Vine ripened Tomatoes and Asparagus Spears



Ingredients: (makes 20)
1 baguette, cut into thin slices
Olive Oil for brushing
1 pkt Galbani Mini Mozzarella Balls (20 balls per pack)
3 vine ripened tomatoes - deseeded and cut into strips
20 asparagus spears - blanched for 2 minutes in boiling water,
1 tsp sugar
Finely chopped basil leaves
Ground black pepper

Method:
Preheat the oven to 180ºC. Brush the baguette slices with olive oil and arrange on baking tray. Cook in the preheated oven until golden and crispy - approx 6 to 8 minutes. Cut the mozzarella into slices or spread on the slices of baguette (I mozzarella ball per slice). Sprinkle with finely chopped basil leaves and top with tomato strip and asparagus spear. Season with ground black pepper and serve.

Optional: Just before I serve, I lightly drizzle with balsamic vinegar.

Tip: These are so easy to make, just have all prepared and only make up immediately before serving - if made too long in advance the baguette will go a little soggy.


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