A simple, but delicious dish, raised to lofty heights with a drizzle of truffle oil. Vegan too.
Calories: 430 kcal
For the gremolata
white truffle oil
juice & zest half a lemon
Sea salt and freshly ground pepper
For the bruschetta
baby plum tomatoes
baby asparagus spears
Mix all the ingredients for the gremolata together, check the seasoning and adjust if needed.
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.
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.
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.
Bruschetta with Truffle Gremolata & Griddled Asparagus
Amount Per Serving
Calories from Fat 180
% Daily Value*
Total Fat 20g
Saturated Fat 3g
Total Carbohydrates 54g
Dietary Fiber 7g
* Percent Daily Values are based on a 2000 calorie diet.