Grilling Recipes and Barbecue Recipes
Grilled Asparagus Bruschetta with Chevre and Tapanade Recipe
 BBQ and Barbecue Side Dish Recipes


Grilled Asparagus Bruschetta with Chevre and Tapanade

2 tablespoons olive oil plus extra for drizzling

1 pound 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 halved

4 teaspoons eggplant tapanade, or more to taste

4 ounces mild chevre cheese such as Montrachet cheese

1/2 cup black olives, pitted and chopped

Freshly ground black pepper to taste

Heat 1 tablespoon 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 the cut side of the garlic. Add the remaining 1 tablespoon of oil to the ridged grill pan or skillet and heat to medium heat. Place the bread in the pan and cook for 4 minutes per side or until golden and crisp. Remove from the pan and let stand until cool enough to handle.

Spread 1 teaspoon of tapenade on 1 side of each bread slice. Top tapenade with 1 ounce of chevre cheese, either spreading cheese or crumbling. Top chevre with asparagus, cut to fit the bread. Scatter the olives over the top, drizzle with oil, and season with black pepper. Cut in half and serve warm.

Yield: 4 servings

Source: Vegetarian Times Complete Cookbook

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