Rainbow Toast

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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!
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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
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Drizzle bread with olive oil.
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Cover entire loaf in slices of mozzarella cheese.
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Cut of the ends of asparagus.
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Lay asparagus on top of toast.
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Mince 2 cloves of garlic per slice of bread.
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Drizzle with olive oil again.
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Cover in fresh ground pepper and kosher sea salt.

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

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

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cover with heirloom tomatoes.
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Sprinkle with feta cheese, followed by parsley.
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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.

Yum!

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10 thoughts on “Rainbow Toast

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