The_Australian_Women_Weekly_Food_Issue_24_2017

Express Snacks

2 SALAMI, ASPARUGUS &

MINTED PEA BRUSCHETTA

PREP + COOK TIME 25 MINUTES SERVES 4

Drizzle170g asparagus with
2 teaspoons olive oil. Season. Cook
asparagus, on a heated, oiled grill
plate (or grill or barbecue) over medium
heat for 6 minutes, turning often, until
lightly charred. Cut asparagus in half
lengthways; set aside. Blanch 1 cup
frozen peas in boiling water; drain.
Rinse under cold water. Lightly crush
two−thirds of the peas with the back
of a fork. Stir in 2 tablespoons olive
oil and ½ cup coarsely chopped mint.
Season. Spread 4 slices char−grilled
sourdough bread with lightly crushed
pea mixture. Top with 100g thinly
sliced mild salami and asparagus.
Serve topped with extra mint leaves,
remaining peas and 20g snow pea
tendrils or snow pea shoots.

3 BEETROOT, PROSCIUTTO

&LABNEBRUSCHETTA

PREP TIME 20 MINUTES SERVES 4

Spread 4 slices char−grilled

sourdough bread with 180g labne.

Using a mandoline or V−slicer, thinly

slice 2 baby golden beetroot and

2 medium red radishes; divide

between bread slices. Top with

8 slices prosciutto and ½ cup

flat−leaf parsley leaves. Combine

1 tablespoon sherry vinegar

and 1 tablespoon olive oil; drizzle

over the bruschetta. Season with

salt and pepper.

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4 MUSHROOM & FRESH

MOZZARELLA BRUSCHETTA

PREP + COOK TIME 15 MINUTES SERVES 4

Heat 20g butter and 1 tablespoon

olive oil in a large frying pan over

medium heat; cook 1 tablespoon

thyme leaves, 1 sliced clove garlic

and 400g sliced swiss brown

mushrooms, stirring, for 4 minutes

or until mushrooms start to colour.

Add 100g enoki mushrooms; cook

for 1 minute or until just wilted.

Season with salt and pepper. Divide

mushroom mixture between 4 slices

char−grilled sourdough bread; top

with 2 buffalo mozzarella torn into

pieces. Serve the bruschetta drizzled

with a little olive oil.

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