Bruschetta feta, asparagus and pistachios
Bruschetta feta, asparagus and pistachios
4 portions
Ingredients
- 300g of asparagus cut into small pieces
- 4 slices of a loaf bread
- 16 cherry tomatoes cut into four
- 1/4 cup of crushed pistachios
- 1/2 cup of crumbled feta
- 3 TBSP of olive oil
- 1 TBSP of freshly squeezed lemon
Preparation
- Set the oven to the grill position (broil).
- In a pot of boiling salted water, cook the asparagus for 30 seconds to 1 minute. Drain, then let it cool in a bowl of cold water. Drain again.
- Brush the bread slices with with 2 tbsp of oil. Place the slices on the oven rack and brown each side for 1 minute. Remove from oven and let it cool.
- In a bowl, mix the asparagus with the tomatoes, pistachios, the rest of the oil and the lemon juice. Salt and pepper.
- Divide the asparagus preparation over the croutons. Garnish with feta and, if desired, drizzle with balsamic vinegar.
