A delicious twist on a traditional bruschetta! Toast topped with fresh asparagus and goat cheese makes for a rustic appetizer.
Crostini
½ ciabatta loaf cut into 1/2 inch pieces approximately 1 piece per serving (crostini recipe below)
Spread
6 Tbsp mild goat cheese
6 Tbsp asparagus bruschetta
6 pieces of blanched asparagus cut into 1 inch piece on an angle
1
Spread ½ Tbsp of goat cheese on each crostini.
2
Top each with ½ Tbsp of the asparagus bruschetta.
3
Top with a few pieces of asparagus.
4
For the crostini, preheat oven to 400°F. Cut a Ciabatta loaf cut into ½ inch pieces in order to have 1 piece per serving.
5
Brush one side lightly with olive oil.
6
Place on a baking sheet and place in the oven for about 3 to 4 minutes per side until light golden. Remove and set aside.
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Ingredients
Crostini
½ ciabatta loaf cut into 1/2 inch pieces approximately 1 piece per serving (crostini recipe below)
Spread
6 Tbsp mild goat cheese
6 Tbsp asparagus bruschetta
6 pieces of blanched asparagus cut into 1 inch piece on an angle
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