Rainbow Tomato & Purple Asparagus Flatbread
2 large Yellow Tomatoes (or one package of rainbow heirloom)
1 bunch of purple asparagus (or green/white if purple isn’t available)
1 package chives
2 sprigs fresh Thyme
½ cup olive oil
2 tsp garlic herb powder
1/8 tsp cayenne pepper
½ tsp smoked paprika
Big pinch salt and pepper
1 package naan or French bread
- Slice tomatoes into thin circles
- Chop asparagus into small ½ inch sections
- Mix ¼ cup of oil with 1 tsp garlic, and pinch of salt.
- Brush oil on to slices of bread or naan and toast in skillet on both sides
- Brush oil mixture onto tomato slices and cook on both sides in skillet.
- Mix remaining oil with remaining garlic, thyme, paprika and cayenne and toss with chopped asparagus
- Sautee asparagus until bright and slightly soft
Place tomato on toast and asparagus on top for a bright and spicy bruschetta toast