Asparagus and Goat Cheese Bruschetta

It’s finally here – the first long weekend of summer. In Canada, it’s Victoria Day weekend which kicks off the season while next week, in the U.S., it’s Memorial Day. Wherever you are, summertime means barbecuing, entertaining and relaxation.

It’s also the season for amazing local produce and up there on my list is asparagus. I could eat it at breakfast, lunch or dinner.

Here’s a tasty appetizer adapted from Foodland Ontario to enjoy while the grill master is at work. The topping can be made ahead, but assemble the bruschetta just before serving. The topping is also delicious tossed in a green salad.

To boost the nutritional ratings, use a whole grain baguette. And obviously, if you’re not from Ontario, use your local offerings.

Asparagus and Goat Cheese Bruschetta

Makes 24 pieces

8 oz (250 g) Ontario Asparagus, trimmed
2 cloves garlic, minced
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped  sun-dried tomatoes
Salt and pepper
3 oz (90 g) Ontario Goat Cheese
24 crostini (toasted baguette slices), cooled

Preparation Instructions:

In pot of boiling salted water, cook asparagus until tender, about 3 minutes; drain. Rinse or plunge into cold water; drain again. Pat dry with paper towel.

Chop into small pieces and place in bowl. Add garlic, oil, tomatoes, and salt and pepper to taste.

Spread a little of the cheese onto each crostini; top with asparagus mixture. Serve immediately.
Crostini: Cut baguette into 1/2-inch (1 cm) thick slices and place in single layer on baking sheet. Bake in 400°F (200°C) oven for 5 to 6 minutes or until lightly toasted.

Nutrition information per serving:
• Calories: 52
• Protein: 2 grams
• Fat: 3 grams
• Saturated fat: 1 gram
• Carbohydrate: 5 grams
• Dietary fibre: 1 gram
• Sodium: 80 milligrams

Tags: , , , , ,

Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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