Time: 20 min.
Complexity: easily
Servings: 8

Jeff Mauro makes his spring bruschetta with toasted Italian bread, goat cheese, sun-dried tomatoes in oil, and grilled asparagus, drizzled with balsamic vinegar. Instead of vinegar, you can use balsamic glaze, store-bought or reduced from vinegar. For this recipe, it's recommended to use thick asparagus so the spears crisp up nicely on the outside while remaining crisp and crisp on the inside.

Ingredients:

• 12 thick asparagus stalks, tough ends snapped off and trimmed
• 2 tablespoons extra-virgin olive oil + more as needed
• Salt and freshly ground black pepper
• 4 slices sourdough bread
• 2 cloves garlic, peeled
• 280 gr. goat cheese
• 1/4 cup sun-dried tomatoes in oil, cut into strips
• 1/4 teaspoon crushed red pepper flakes
• Balsamic vinegar, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sourdough bread, goat cheese, toasts, sun-dried tomatoes, asparagus, garlic

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Preparation:

Step 1
• Preheat a grill or grill pan over medium-high heat.
Step 2
• Toss the asparagus with olive oil and a little salt and pepper. Cook until the spears are lightly browned on each side but still firm and crisp, about 5 minutes. When the asparagus is cool enough to handle, slice it very thinly on the diagonal and set aside.
Step 3
• Brush both sides of the bread slices with olive oil. Grill the bread on both sides until golden brown and grill marks appear. Transfer to a plate and immediately rub one side with garlic cloves.
Step 4
• In a medium bowl, combine the goat cheese, tomatoes, and red pepper. Gently spread the goat cheese mixture over the toasted bread. Arrange the asparagus on top. Cut each slice in half and serve the bruschetta immediately, drizzling with balsamic vinegar, if using.

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