|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Baked Asparagus Bruschetta Veg HT MC 25mins
Serves 4 Hot Vegetarian Vegetables Herbs Fruit Main Course Snack Italian Eggless
Ingredients 8 Asparagus Spears, washed and cut into 5cm/2-inch lengths 8 x 12mm/½-inch Thick slices of Baguette 8 Black Olives, pitted and chopped 225g/8oz Ricotta Cheese
50g/2oz Sun Dried Tomatoes, chopped 2 tbsp Freshly Chopped Basil The juice and finely Grated Zest of 1 small Lemon
8 tbsp Grated
Mozzarella Cheese Balsamic vinegar
Instructions
3. Place the olives, ricotta cheese, sun dried tomatoes, parsley, basil, lemon
juice and zest in a large mixing bowl and mix until well blended.
4. Once the bread has toasted, transfer to a baking sheet then spread the ricotta mixture
evenly onto each slice, top with the cooked asparagus, sprinkle with the grated
mozzarella and bake in the oven for about 15 minutes until golden and bubbling. 5. Serve immediately drizzled with a little olive oil and balsamic vinegar.
More Asparagus Recipes | Information and History of Asparagus | What's In Season
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
