Mary Santoroski

Asparagus Bruschetta

Serves 12 slices
Appetizers & Snacks
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Contributor
Mary Santoroski
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Status
Published

Description

A fresh appetizer with asparagus, tomatoes, basil, and blue cheese on toasted baguette slices.

Family Story

A treasured family appetizer passed down through the cookbook.

Source Note

Original page 7. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 3 cups water
  • 1/2 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 2 cups grape tomatoes, halved
  • 1/4 cup minced fresh basil
  • 3 green onions chopped
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons grated lime peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 French bread baguette cut into 12 slices and toasted
  • 1/2 cup crumbled blue cheese

Directions

Ordered steps keep the recipe easy to follow.

  1. In a large saucepan, bring the water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place the asparagus in ice water. Drain and pat dry.
  2. In a bowl, combine the asparagus, tomatoes, basil, green onions, lime juice, olive oil, garlic, lime peel, salt, and pepper.
  3. Using a slotted spoon, spoon the asparagus mixture onto the toasted bread. Sprinkle with blue cheese.