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Shelburne Free Press https://shelburnefreepress.ca/?p=1892 Export date: Tue Jul 23 9:20:08 2024 / +0000 GMT |
Asparagus and Goat Cheese Bruschetta 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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Post date: 2013-06-13 12:45:20 Post date GMT: 2013-06-13 16:45:20 Post modified date: 2013-06-20 11:05:56 Post modified date GMT: 2013-06-20 15:05:56 |
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