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Recipe Category / Snacks and Sandwiches
Bruschetta with Vegetables and Cream Cheese
Bruschetta with Vegetables and Cream Cheese
Method

                                                                                                             Photo credit: G. Drakopoulos - Food Styling: T. Webb

  • Bring a pot full of salted water to a boil. Have a bowl full of ice cubes nearby.
  • Cut the tips of the asparagus spears into 5-6 cm in length. Rinse and submerge them into the boiling water along with a handful of peas.
  • Drain immediately and put in the bowl with the ice cubes. This process will help retain their color.
  • Leave them in the ice for 2 minutes and drain with a slotted spoon. Place on a dry kitchen towel.
  • Wash and clean radishes. Cut into thin slices with a mandolin.
  • Wash the fennel bulb. Cut into thin strips, as thin as the radish slices.
  • Wash and dry off the cherry tomatoes. Cut them in half or into 4 pieces.
  • Toast the bread slices on one side.
  • Spread cream cheese onto the slices. Place the cherry tomatoes in the center of each slice of bread. Then add the fennel strips, radish slices and the peas.
  • Add the asparagus lengthwise.
  • Add some parmesan flakes and top with some rocket.
  • Add some fresh ground pepper, drizzle with some olive oil and serve!
  • The secret is to use the freshest and smallest ingredients possible. It is a very simple recipe but if the proper ingredients are used, it will leave those who try it… speechless!!
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