I love finger foods. A spread of appetizers (tapas, anyone?!) for a meal would make my belly perfectly happy. When posed with the request of having dinner started when Alex got home from his internship, I eyed up the 9 grain baguette we had sitting on the counter and decided it was just screaming to be toasted up and topped with something delicious. With some fresh mozzarella and sautéed asparagus at the ready, I threw together these asparagus toasts – or asparagus bruschetta, as you will.
The asparagus was sautéed in olive oil with some onion, a bit of sea salt and Garlic Garlic seasoning. I threw the baguette slices under the broiler topped with fresh bruschetta and drizzled with olive oil, and then I topped them with asparagus, sprinkled some basil on top and a nice drizzle of a sun dried tomato vinaigrette. Yum indeed.
I served it up with some salmon lightly cooked in a blend of sesame and olive oil with a bit of soy sauce, sea salt, pepper and garlic. Odd combination, I know, but I knew Alex would enjoy it. So that was that. And it was delicious.
serves two – 4 slices each
5 oz. asparagus, woody ends trimmed off and chopped into pieces
1/4 cup onion, sliced/chopped
1 T extra virgin olive oil
sea salt & pepper, to taste
1 T sun dried tomato vinaigrette
fresh or dried basil, for sprinkling
2 oz. fresh mozzarella, sliced into thin pieces
8 baguette slices
Heat the olive oil over medium heat. Add in the onions and allow to soften slightly. Add in the asparagus and cook until slightly soft, 2-3 minutes. Add in the Garlic Garlic, sea salt and pepper. Cook for about 3 more minutes.
Place the baguette slices on a baking sheet and drizzle with olive oil. Top with the slices of mozzarella and place under the broiler until the bread is lightly toasted and the mozzarella is slightly melted. Top with the asparagus mixture and drizzle with the vinaigrette. Sprinkle with basil. Serve immediately.