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