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Asparagus and Goat Cheese Bruschetta
June 13, 2013 · 0 Comments
The topping for this appetizer can be made ahead, but assemble the bruschetta just before serving. The topping is also delicious tossed in a green salad.
Preparation Time: 30 minutes
Cooking Time: 5 minutes
Makes 24 appetizers
8 oz (250g) Ontario Asparagus, trimmed
2 cloves garlic, minced
3 tbsp (45ml) extra-virgin olive oil
2 tbsp (25ml) chopped drained oil-packed sun-dried tomatoes
Salt and pepper
3 oz (90g) Ontario Goat Cheese
24 crostini (toasted baguette slices), cooled
In pot of boiling salted water, cook asparagus until tender, about 3 minutes; drain. Rinse or plunge into cold water; drain again. Pat dry with paper towel.
Chop into small pieces and place in bowl. Add garlic, oil, tomatoes, and salt and pepper to taste.
Spread a little of the cheese onto each crostini; top with asparagus mixture. Serve immediately.
Crostini: Cut baguette into 1/2-inch (1 cm) thick slices and place in single layer on baking sheet. Bake in 400°F (200°C) oven for 5 to 6 minutes or until lightly toasted.
Nutritional Information:
1 Serving
Protein: 2 grams
Fat: 3 grams
Carbohydrates: 5 grams
Calories: 52
Fibre: 0.5 grams
Sodium: 80 mg
Source: Foodland Ontario
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