- Prep Time:10 mins
- Cook Time:15 mins
Wholemeal Sourdough Bruschetta
This cafe-style twist on bruschetta makes for a delicious summertime lunch. We’ve simply topped ours with asparagus to quickly add another vegetable to the dish. This fresh and flavourful meal goes from prep to plate in under 25 minutes.
Original recipe by Lifestyle Food | 29.1.14
+1 1 Can (425g) Edgell Green Asparagus Spears
- 2 x 200g sirloin steaks, fat trimmed
- ½ avocado, mashed
- 250g cherry tomatoes
- 200g alfalfa sprouts
- 4 slices of wholemeal sourdough
- 2 tablespoon olive oil
- 1 teaspoon honey
- 1 tablespoon balsamic vinegar
- 1 garlic clove, chopped
Brush the bread slices with olive oil.
Place them under a hot grill for 1 minute each side until toasted.
Heat a frying pan. Brush the steaks with olive oil and cook on one side until moisture appears, then turn and cook the other side.
Test the ‘degree of doneness’ by touching the meat – it will feel springy for medium and very firm for well done.
Remove the steak from the heat and allow to rest, loosely cover with aluminium foil. Add 1 teaspoon of olive oil to another frying pan and heat; add the cherry tomatoes, honey, garlic, balsamic vinegar and pepper.
Sauté until the skin of the tomatoes starts to break.
Keep the juice for seasoning at the end.
Spread avocado on the bread slices and top with meat slices and cherry tomatoes.
GARNISH WITH DRAINED EDGELL ASPARAGUS GREEN SPEARS.
To serve, add the alfalfa sprouts and drizzle with the juice from the tomatoes.
Take a shortcut in this recipe by substituting the steak for some quality pre-cooked roast beef purchased from your local delicatessen.