Asapargus and Artichoke Bruschetta

I absolutely love bruschetta. It's essentially the perfect food in my opinion.

A couple things I've learned about bruschetta: 1) I'd been pronouncing it wrong for years. The "ch" actually makes a "k" sound:  brusˈketːa. - Thank you Food Network. 2) I used to think it only referred to the toasted bread topped with the more common tomatoes, garlic, basil, olive oil mixture. Actually the word bruschetta only refers to the toasted bread with olive oil, garlic, and salt. (Which, in my opinion, is heaven all on it's own.) Therefore, there are many delightful possibilities for toppings.

This is what I made last night: 

• about 10-12 slices Italian bread (it is so much easier to buy it pre-sliced)
• 1 bunch asparagus - don't get the real thick ones - chopped into thirds
• 1 can quartered artichoke hearts (I run my knife through them just a bit more)
• 1 package fresh mozzarella cheese pearls (the pearls work perfect for this but you could just use thin slices)   
• olive oil for drizzling 
• 1 clove garlic
• Greek seasoning
• chopped, fresh herbs  

First, boil some salted water and cook the asparagus pieces for just a couple minutes - they will continue to cook some later. Also, drain the artichoke hearts and roughly run your knife through them. When the asparagus is done, drain the water off. I returned them to the pot and then threw the artichokes in with them. Then season both with some Greek seasoning. Set aside for now. 


Next, line a baking sheet with the bread slices and drizzle each slice with olive oil. Put these under the oven broiler til lightly brown. Watch carefully!! When you pull them out of the oven, rub the garlic clove over each slice. 


Now, top each slice with some asparagus and artichoke pieces. Then take the mozzarella pearls and dot each slices with several. Now sprinkle the fresh herbs over the slices. I used basil, rosemary, oregano, and thyme. 

Pop the slices back under the broil until the cheese melts and hopefully starts to brown a little. The trick is getting the cheese to brown without burning the edges of the bread! 


This would, of course, make a great appetizer but we made it our main course with a side salad. Scrumptious.


P.S. As I struggle with lighting and food photography techniques, I have temporarily suspended step-by-step photos. It is very apparent that natural light and no flash is the way to go, however, a have a very small window of natural light in my kitchen!