Avocado, Asparagus, Egg Crostini
Fast, fresh and simple! Crostini!
small pieces of toasted or fried bread served with a topping as an appetizer or canapé.
ORIGIN Italian, plural of crostino ‘little crust.’
The perfect midday lunch! I’ve been topping toasted slices of Ciabatta with fresh ingredients this week for my lunch!
Place a loaf of ‘bake at home’ Ciabatta into the oven.
Gather some toppings! Asparagus, avocado, tomato and chives.
Olive oil, garlic and salt and pepper too!
Boil an egg or two!
Blanch the asparagus.
Slice the Ciabatta into ½ inch thick slices and pop into the toaster to toast.
Once out of the toaster, rub with a cut clove of garlic, or if you only have a jar of crushed garlic in the fridge, smear a little over.
Drizzle a little olive oil over and top with your favourite produce! Season with sea salt and freshly cracked pepper!
Absolutely, delectable! Simple and nutritious!