Grilled Asparagus and Goat Cheese Bruschetta


  • Balsamic Dressing:
  • 1 T balsamic vinegar
  • Juice of ½ lemon
  • 2 T extra-virgin olive oil
  • 1 T chopped fresh dill or basil
  • Asparagus and Goat Cheese Bruschetta:
  • 16 fresh asparagus spears, ends trimmed
  • + 4 more ingredients
    • 4 thick slices Italian, Cuban or ciabatta bread
    • 4 to 6 T soft goat cheese or ricotta cheese
    • 3 T chopped toasted hazelnuts*
    • Fresh-cracked black pepper, to taste

To make dressing: Combine all ingredients in a nonreactive small bowl with a wire whisk; set aside. To make bruschetta: Oil and preheat a grill pan over medium-high heat. Place asparagus on grill pan and cook 1 to 2 minutes, turning once or twice, until crisp-tender. Transfer to a plate. Pl...

View full recipe at Relish


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