Grilled Asparagus Bruschetta with Chevre and Tapenade
Recipe from
Vegetarian Times
30 MINUTES OR LESS. This makes a hearty hors d'oeuvre or a rustic first course.
Servings:
Serves 4
Ingredients
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2 tablespoonsolive oil plus extra for drizzlingsee savings
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1 poundasparagus, tough ends trimmed and spears peeled and blanchedsee savings
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4slices Italian country bread, cut 1/2-inch thicksee savings
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1large clove garlic, peeled and slicedsee savings
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4 teaspoonstapenade, or more to tastesee savings
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4 ouncesmild chevre such as Montrachet cheesesee savings
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1/2 cupblack olives, pitted and choppedsee savings
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Freshly ground black pepper to tastesee savings
Directions
1.
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.
2.
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.
3.
Spread 1 teaspoon tapenade on one side of each bread slice. Top tapenade with 1 ounce chevre, either spreading cheese or crumbling it. Top chevre 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.
Tips:
Wine Suggestions: A crisp and lively Pinot Grigio is a good match for this dish with its sharp, tangy flavors of goat cheese, garlic and olives. Try the di Lenardo Pinot Grigio or Chardonnay, both delightful Italian whites that are perfect for this spring starter.
Nutrition information
Per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 19 g, Fiber 3 g, Protein 9 g, Sugars 4 g Percent Daily Values are based on a 2,000 calorie diet.
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