Grilled Asparagus Bruschetta

Name: Grilled Asparagus Bruschetta
Total time: 37 s
Yield: 6

Ingredients

Baguette -- 1 each
Olive oil -- 1/2 cup
Minor's Roasted Garlic Flavor Concentrate Gluten Free -- 2 Tbsp.
Asparagus spears, trimmed -- 2 cups
Olive oil -- 1 Tbsp.
Cherry tomatoes -- 1-1/2 cups
Basil, chiffonade -- 2 Tbsp.
Balsamic vinegar -- 1/4 cup
Olive oil -- 1 Tbsp.
Goat cheese -- 4 oz.
Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as-is -- 2 Tbsp.

Preparation

1

Preheat oven to 350°F.
2

Slice baguette on the bias; rub with ½ cup olive oil and garlic concentrate. Bake in the oven until fragrant and toasted.
3

Toss asparagus in olive oil; add salt and pepper to taste. Grill and cut into smaller pieces.
4

Halve cherry tomatoes and combine in a bowl with asparagus, basil chiffonade, balsamic vinegar, and 1 Tbsp. olive oil, and season to taste with salt and pepper.
5

Whip goat cheese together with vegetable reduction.
6

Spread goat cheese mixture onto each baguette slice, top with asparagus mixture, and garnish with additional basil chiffonade.

Components

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