Baked Asparagus Bruschetta ï¿½ Vegï¿½ HTï¿½ MCï¿½ 25mins

ï¿½

Serves 4ï¿½ï¿½ Hotï¿½ Vegetarianï¿½ Vegetablesï¿½ Herbsï¿½ Fruitï¿½ Main Courseï¿½ Snackï¿½ Italianï¿½ Eggless

ï¿½

Ingredients

8 Asparagus Spears, washed and cut intoï¿½ 5cm/2-inch lengths

8 x 12mm/ï¿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 Parsley

2 tbsp Freshly Chopped Basil

The juice and finely Grated Zest of 1 small Lemon

8 tbsp Grated Mozzarella Cheese
Olive Oil

Balsamic vinegar

ï¿½

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 7. Bring a pan of salted water to the boil then add the asparagus and cook for 4-5 minutes until tender then drain well in a colander.

2. Meanwhile, toast the bread on both sides until golden brown.

ï¿½

3. Place the olives, ricotta cheese, sun dried tomatoes, parsley, basil, lemon juice and zestï¿½ in a large mixing bowl and mix until well blended.
ï¿½

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.
ï¿½

5. Serve immediately drizzled with a little olive oil and balsamic vinegar.

ï¿½

More Asparagus Recipesï¿½ |ï¿½ Information and History of Asparagus |ï¿½ What's In Seasonï¿½

ï¿½

Overseas Visitors:ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ 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.

ï¿½

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.

ï¿½