Rainbow Toast

Toast can be so much more than just bread and butter. Not only is this toast absolutely gorgeous, it is so uniquely delicious. I love bruschetta and this summer in Italy I was surprised to learn that the term is not confined to toast topped with chopped tomatoes, garlic and basil. I loved ordering bruschetta on my trip because often times, I would get a combination that I had never imagined. Still, I was never disappointed! One night, while eating dinner in Trastevere in Rome, I ordered bruschetta. I could not have been happier with what was delivered to the table when they set down a plate of toast with melted mozzarella and asparagus. Instantaneously, I absolutely fell in love and the inspiration for this recipe. This combination is fresh, easy and amazing. Buon appetito!
You will need:

Ciabatta bread
4 heirloom tomatoes
Baby asparagus
Italian parsley
4 Garlic cloves
Log of fresh mozzarella cheese
Feta cheese
Salt and pepper
Red chili flakes
Olive oil
Drizzle bread with olive oil.
Cover entire loaf in slices of mozzarella cheese.
Cut of the ends of asparagus.
Lay asparagus on top of toast.
Mince 2 cloves of garlic per slice of bread.
Drizzle with olive oil again.
Cover in fresh ground pepper and kosher sea salt.

Bake at 350 degrees until cheese is melted.
While the toast is cooking, slice heirloom tomatoes.

Chop 2 tablespoons of parsley.
Once cheese is melted, remove from oven…


cover with heirloom tomatoes.
Sprinkle with feta cheese, followed by parsley.
Add red chili flakes. I used about 2 teaspoons for toast but that’s just because I like spice.
Return to oven until Feta is melted.




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