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Asparagus Bruschettas and Fruit Chalaquita

Name: Asparagus Bruschettas and Fruit Chalaquita
Prep time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Peruvian
Ingredients: 1 bunch green asparagus; Salt and pepper, to taste; 1 baguette; 1 garlic clove, cut in half; Olive oil, to taste; 6 oz goat cheese; Flaxseed or alfalfa sprouts; 1/2 red onion, cut in tiny squares; 1 tablespoon pepper, cut in tiny squares (optional); 1/3 cup mango, cut into tiny squares; 1/3 cup pomegranate seeds; 1/3 cup cherry tomatoes; 2 tablespoons chopped parsley; Juice of 1-2 lemons; 1 tablespoon olive oil; Salt and pepper, to taste

Prep 25 min
Total 35 min
Ingredients 16
Servings 6

We love making these bruschettas at home and we make them frequently. I like them because the ingredients are very fresh and colorful, so making and eating them is a pleasure. After all, isn't that what food is all about? To give them a special texture and color, I made a fruit chalaquita as a side. Chalaquita is the Peruvian name of a traditional salsa, but the ingredients are cut in tiny little squares. I added mango for its color and sweetness, but I also used cherry sized tomatoes that I found at my local farmer's market. I also used pomegranate seeds since they are so yummy and nutritious. You can change the ingredients in this salsa but be sure to season it with lemon juice, salt and pepper. You can also add a spicy touch, but don't let it overpower the flavors of the fruits or asparagus. The asparagus should be fresh and cooked only slightly so they don't become too soft. You can serve them cold on the bruschettas or if you prefer them warm, sauté them with a little olive oil for a couple minutes. These bruschettas go perfectly with a cold beer or a nice cup of Sauvignon Blanc, which brings out the complex flavors in this appetizer.

Ingredients

1 bunch green asparagus
Salt and pepper, to taste
1 baguette
1 garlic clove, cut in half
Olive oil, to taste
6 oz goat cheese
Flaxseed or alfalfa sprouts

Fruit Chalaquita

1/2 red onion, cut in tiny squares
1 tablespoon pepper, cut in tiny squares (optional)
1/3 cup mango, cut into tiny squares
1/3 cup pomegranate seeds
1/3 cup cherry tomatoes
2 tablespoons chopped parsley
Juice of 1-2 lemons
1 tablespoon olive oil
Salt and pepper, to taste

Directions

1

Cut the ends of the asparagus. Cut the spears into one whole piece and the rest of the stalks into 1-inch pieces. Cook them for about 4 minutes in salted, boiling water. To keep the asparagus looking green, stop the cooking process by cooling them in a bowl with ice water.
2

Preheat oven to 300°F. Cut the baguette in 1/2 inch slices. Rub each slice with garlic and add a few drops of olive oil. Bake them for 15 minutes without letting them turn brown. Remove from oven and let cool on rack.
3

Fruit Chalaquita: In a bowl combine the onion, pepper, mango, pomegranate, tomatoes, chopped parsley, lemon juice, olive oil, salt and pepper. Season to taste. You can prepare the chalaquita about 1/2 ahead of time and keep it covered in the refrigerator.
4

Presentation: Place a thin piece of cheese on each bread slice. Cover with some flaxseed sprouts, add some asparagus, a touch of salt and pepper, and a little of the fruit chalaquita. Place the bruschettas on a rectangular or round plate and serve immediately.

Use your favorite cheese for the bruschetta. You can use cream cheese or queso fresco, but Brie also works.
Try making the chalaquita with other fruits, like fresh pineapple, pieces of grapefruit, oranges or peaches.
You could also turn this into a sandwich using the same ingredients.

No nutrition information available for this recipe

We love making these bruschettas at home and we make them frequently. I like them because the ingredients are very fresh and colorful, so making and eating them is a pleasure. After all, isn't that what food is all about? To give them a special texture and color, I made a fruit chalaquita as a side. Chalaquita is the Peruvian name of a traditional salsa, but the ingredients are cut in tiny little squares. I added mango for its color and sweetness, but I also used cherry sized tomatoes that I found at my local farmer's market. I also used pomegranate seeds since they are so yummy and nutritious. You can change the ingredients in this salsa but be sure to season it with lemon juice, salt and pepper. You can also add a spicy touch, but don't let it overpower the flavors of the fruits or asparagus. The asparagus should be fresh and cooked only slightly so they don't become too soft. You can serve them cold on the bruschettas or if you prefer them warm, sauté them with a little olive oil for a couple minutes. These bruschettas go perfectly with a cold beer or a nice cup of Sauvignon Blanc, which brings out the complex flavors in this appetizer.