4.84 from 12 votes
Bruschetta with Truffle Gremolata & Griddled Asparagus
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
A simple, but delicious dish, raised to lofty heights with a drizzle of truffle oil. Vegan too.
Course: Starter
Cuisine: Vegan
Keyword: Bruschetta
Servings: 2
Calories: 430 kcal
Author: Helen Best-Shaw
For the gremolata
  • 2 tbs parsley chopped
  • 2 tbs basil chopped
  • 2 tsp white truffle oil
  • juice & zest half a lemon
  • Sea salt and freshly ground pepper
For the bruschetta
  • 10 baby plum tomatoes
  • 2 tbs olive oil
  • 2 slices sourdough bread
  • 10 baby asparagus spears
  1. Mix all the ingredients for the gremolata together, check the seasoning and adjust if needed.
  2. Put the tomatoes in a small ovenproof dish with a drizzle of olive oil and a sprinkle of sea salt and freshly ground pepper and roast at 200C/GM6 for about 30 minutes until the tomatoes are soft.
  3. Heat a griddle pan over a hot, but not too fierce heat. Brush the remains of the olive oil over the bread and asparagus spears. Cook the bread for a few minutes each side, pressing it onto the pan with a spatula. Cook the asparagus for a couple of minutes, turning half way through.
  4. To serve, scatter the tomatoes over the bread and drizzle any juices over, sprinkle some of the truffle gremolata on the tomatoes, arrange the asparagus on top and finish with the remains of the gremolata and a drizzle of truffle oil.
Nutrition Facts
Bruschetta with Truffle Gremolata & Griddled Asparagus
Amount Per Serving
Calories 430 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Sodium 348mg 15%
Potassium 1036mg 30%
Total Carbohydrates 54g 18%
Dietary Fiber 7g 28%
Sugars 12g
Protein 12g 24%
Vitamin A 72.9%
Vitamin C 81%
Calcium 9.1%
Iron 29.3%
* Percent Daily Values are based on a 2000 calorie diet.