Sunday, August 29, 2010

Asparagus Bruschetta

I had a version of this dish while visiting my Grandma in Arizona and I can honestly say it was one of the tastiest things I have ever had. The contrasting textures and flavors are sophisticated and complex but also manage to be rustic and simple. It is a surprisingly easy recipe and could be served as an appetizer or as a meal. If goat cheese just isn't your "cup of tea" use skim ricotta, a thin slice of white cheddar, or shaved parmesan in its place.

6 1/2 inch slices french bread
3 oz goat cheese
1 bundle asparagus 
1/2 tsp White Truffle scented oil
honey, TT

Turn on the grill or a grill pan to high heat
Preheat the oven to 400F

Cut woody ends of asparagus off (discard) and then cut stalks into 1 inch segments
Lightly oil a baking sheet, toss asparagus in oil on sheet and put in oven

Spray or drizzle each side of bread slices lightly with olive oil

Once grill pan is heated put the bread on at an angle (to get pretty grill marks)
Flip bread once it is golden brown and toasty
*Watch the bread carefully so it does not burn*

Once bread is grilled on both sides spread 1/2 oz goat cheese on each piece
TIP: letting the goat cheese warm up to room temperature makes spreading it much easier

By this point asparagus should be cooked, so remove it from the oven and toss with the white truffle oil

Arrange asparagus pieces on top of goat cheese
Drizzle each piece lightly with honey, about 3 thin lines across each piece is perfect

You can use a serrated knife to cut bread into thirds or serve each one whole

Servings 6
Calories per serving (1 piece of bruschetta) 125 calories

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