Friday, March 28, 2008

Grilled Asparagus Bruschetta Recipe

I think it is time that I give you a lovely appetizer for your next dinner party. I just had a little get together this past week to celebrate the end of a long month (which I know isn't over yet but well for me it kind of is) and I served this interesting take on the normal bruschetta. When my friends first saw this they asked where the tomatoes that they were used to were. They are constantly making comments on how I make foods to elegant. Just because we are in college doesn't mean we should be eating macaroni and cheese and drinking beer everyday! I have always enjoyed good food and while there is nothing wrong with beer I have always been a wine girl myself. Anyways back to the recipe, try this the next time you are having a more upscale get together and prepare for your friends and family to be amazed! It takes about 30 minutes to prepare at the most and everyone will love you for it!

Serves 4
2 Tbs. olive oil plus extra for drizzling
1 lb. asparagus, tough ends trimmed and spears peeled and blanched
4 slices Italian country bread, cut 1/2-inch thick
1 large clove garlic, peeled and sliced
4 tsp. tapenade, or more to taste
4 oz. mild chèvre such as Montrachet cheese
1/2 cup black olives, pitted and chopped
Freshly ground black pepper to taste

  • Heat 1 tablespoon olive oil in a ridged grill pan or skillet over medium-high heat. Add asparagus and cook, turning frequently, until tender and golden brown. Remove from pan, and set aside.
  • Rub both sides of bread with cut side of garlic. Add remaining 1 tablespoon olive oil to a ridged grill pan or skillet, and heat over medium heat. Place bread in pan, and cook for about 4 minutes per side, or until golden and crisp. Remove from pan, and let stand until cool enough to handle.
  • Spread 1 teaspoon tapenade on one side of each bread slice. Top tapenade with 1 ounce chèvre, either spreading cheese or crumbling it. Top chèvre with asparagus, cut to fit bread. Scatter olives over top, drizzle with olive oil and season with black pepper. Cut in half, and serve warm.

Nutritional Information:

Calories 270 Protein 9g Total fat 18g Carbs 19g Cholesterol 15mg Sodium 430mg Fiber 3g Sugars 4g

1 comment:

taste memory said...

that looks great - tapenade esp. w. the cheese you selected - great elegant twist!

Yes, can't remember college fare this decadent....

~ carb + veg fan ;-)