Bruschetta with MAMMA FLORA Red Tomato Sauce, Parmesan & Asparagus

Serves: 2

Prep: 5min

Cooking: 5min

Try our Tomato Sauce and Asparagus Bruschetta! 


  • 185g MAMMA FLORA Red Tomato Sauce 
  • 1 Loaf of Bread 
  • 10 Asparagus
  • Parmesan
  • Extra Vergin Olive Oil
  • Pepper
  • Salt


  • 1 Pot
  • 1 Grill/Flat Pan


  • Begin by boiling the 10 asparagus, for 5 min, till soft. Ensure that the water is slightly salted to give the asparagus that twist of a taste. 
  • Simultaneously warm up a pan/grill on medium-high fire, and once it's hot place slices of bread on it, preferably they should be about two fingers in height if you wish the best results. 
  • Let the bread slices warm and occasionally turn them on each side till they are crispy or a brown tint, meaning they are toasted. 
  • Meanwhile, drain the asparagus and place them aside. 
  • Now, turn off the heat below the grill with the toasted bread and carefully move the bread on a separate dish. Wet the grilled bread with a teaspoon each of olive oil. 
  • Then, add the asparagus, a spoon full of the MAMMA FLORA Red Tomato Sauce, and chip long flakes of Parmigiano on top. 
  • And it's ready to eat! Enjoy!

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