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The Base:

The Bruschetta:

  • Green Asparagus 500 g
  • Salt 4 g
  • Black pepper, crushed 2 g
  • Olive oil
  • Brie cheese, sliced 400 g

Topping:

  • Walnuts, lightly toasted 100 g
  • fresh figs, cut quarters 200 g
  • Balsamic Vinegar 30 ml
  • Cheese, Parmesan, Grated 50 g
  • Oregano fresh 20 g
  • Tomato chutney 400 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 180°C 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.