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 |