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Grilled Asparagus Bruschetta

  • 37 min
  • Easy
  • 6
  • Baguette -- 1 each
  • Olive oil -- 1/2 cup
  • Minor's Roasted Garlic Flavor Concentrate Gluten Free -- 2 Tbsp.
  • Asparagus spears, trimmed -- 2 cups
  • Olive oil -- 1 Tbsp.
  • Cherry tomatoes -- 1-1/2 cups
  • Basil, chiffonade -- 2 Tbsp.
  • Balsamic vinegar -- 1/4 cup
  • Olive oil -- 1 Tbsp.
  • Goat cheese -- 4 oz.
  • Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as-is -- 2 Tbsp.
Preparation
1
Preheat oven to 350°F.
2
Slice baguette on the bias; rub with ½ cup olive oil and garlic concentrate. Bake in the oven until fragrant and toasted.
3
Toss asparagus in olive oil; add salt and pepper to taste. Grill and cut into smaller pieces.
4
Halve cherry tomatoes and combine in a bowl with asparagus, basil chiffonade, balsamic vinegar, and 1 Tbsp. olive oil, and season to taste with salt and pepper.
5
Whip goat cheese together with vegetable reduction.
6
Spread goat cheese mixture onto each baguette slice, top with asparagus mixture, and garnish with additional basil chiffonade.
Components