Russell’s asparagus, gorgonzola, walnut and mint bruschetta
- April 2018
- Serves 4
- Hands-on time 20 min
Food writer Russell Norman finds his inspiration in Italy’s beautiful cities and this bruschetta recipe, with asparagus and mint, reflects everything he loves about Italian cuisine.
Avocado bruschetta with parma ham and poached egg is likewise an easy recipe for brunch.
- 22.4g (7.6g saturated)
- 24.3g (2.3g sugars)
If you’re not a fan of blue cheese, replace the gorgonzola with feta for a salty, savoury hit.
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