Arugula, Asparagus, and Pea Bruschetta
I don’t know about you, but during these hot months I’m always looking for easy, flavorful recipes. I like things that I can quickly fix for myself or use for simple, no-fuss get-togethers with friends. As you can imagine, when I saw this recipe for Grilled Arugula Bruschetta, I was thrilled.
Not only could this work as an easy summertime meal / snack for one, but it would also be a great little treat for entertaining.
I took a few liberties with the original recipe and gave it a twist using ingredients I had in my refrigerator. To start, I roasted some asparagus tips with a little olive oil, lemon zest, salt, and pepper. Just before they were ready to come out of the oven, I threw in a cup of frozen peas.
Once this mixture was cooled, I tossed in the fresh arugula listed in the recipe. I’m all about eating as many veggies as I can, so when I saw the opportunity to add a few more to this recipe, I went for it.
I also opted to prepare the bruschetta in my oven. Since my grill was out of propane, it was the best option. I simply set the oven on broil. So simple!
As I was sampling my creation, I realized that you could vary this recipe and have a lot of fun by using the same base, but topping it instead with your favorite veggies or any leftovers from your fridge. You also could up the protein by adding some diced chicken.
You can get the full recipe here, but remember the options and flavor combinations are only limited by your imagination and what you have access to.
Michael Wurm, Jr. – Inspired by Charm