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The Base

The Bruschetta

  • Green Asparagus 500 g
  • Salt 4 g
  • Black Pepper, crushed 2 g
  • Olive Oil

Topping

  • brie cheese, sliced 400 g
  • Walnuts, lightly toasted 100 g
  • fresh figs, cut quarters 200 g
  • tomato chutney 300 g
  • Balsamic Vinegar 30 ml
  • Cheese, Parmesan, Grated 50 g
  • oregano fresh 20 g
  1. The Base

    • Brush bread slices with olive oil and toast over the grill or pan
    • Remove from grill and spread Knorr Mise En Place Basil
  2. The Bruschetta

    • Season asparagus with salt, olive oil and black pepper, roast in oven at 180C for 5 minutes.
    • Top asparagus on the slice bread, add sliced brie cheese and melt under salamander
  3. Topping

    • Top bruschetta with tomato chutney, grated parmesan and walnuts, garnish with balsamic glaze and fresh oregano.
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