Asparagus Bruschetta

Submitted by Derf2440

"Nice cool appetizer from Chatelaine Magazine"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 18

ingredients

• 18 stalks thin asparagus, about 1 large bunch
• 1 teaspoon olive oil
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 3⁄4 cup extra smooth ricotta cheese or 4 1/2 ounces log creamy goat cheese
• 3 tablespoons finely chopped mint or 3 tablespoons chives
• 18 toasted baguette, slices 1/2 inch thick
• 3 tablespoons finely grated lemons, zest of

directions

1. Steam asparagus for 3 minutes, immediately plunge into icewater.
2. When cool, drain well, pat dry with paper towels.
3. Cut asparagus in half diagonally.
4. Place in a medium size bowl.
5. Drizzle with oil, then sprinkle with salt and pepper.
6. Mix well.
7. In a small bowl, stir cheese with herbs.
8. Spread over baguette slices.
9. Top each with asparagus spears.
10. Garnish with lemon zest.

Reviews

[Crunchy Numbers]

Yummy and super easy. I used goat cheese and substituted thinly sliced green onions instead of chives. Simplified a little by toasting the bread slices in the oven at 400, then roasted the asparagus drizzled with olive oil and salt & pepper for about 8 minutes (rather than blanching). Also wrapped thin strips of proscuitto around each stalk of roasted asparaus before placing on the toast.

 

[MamaJ]

This was absolutely delicious! The flavors in this recipe complement each other beautifully. I was really surprised at how good it was given the simple list of ingredients. I used reduced fat ricotta for the cheese and chives for the herbs. I think the lemon zest really gave it a good punch of flavor--I would not omit this. I could have eaten the entire loaf myself. Thanks for a great recipe Derf!