Stilton and Asparagus Bruschetta

    Stilton and Asparagus Bruschetta


    1 person made this

    These little bruschetta makes a great nibble. If you can't get Stilton get an alternative blue cheese.

    Serves: 6 

    • 250g fresh asparagus, trimmed and cut into 1cm pieces
    • 1 teaspoon olive oil
    • 1 pinch salt and pepper, to taste
    • 300g cherry tomatoes, halved
    • 4 tablespoons diced fresh basil
    • 1 to 2 shallots, diced
    • 1 tablespoon olive oil
    • 2 garlic cloves, crushed
    • 1 pinch salt and pepper, to taste
    • 12 baguette slices, toasted
    • 75g Stilton cheese, crumbled (or any blue cheese)

    Preparation:25min  ›  Cook:5min  ›  Ready in:30min 

    1. Preheat the oven's grill. Place the asparagus on a grill tray and toss with olive oil. Season with salt and pepper to taste. Grill about 5cm from the heat until tender shaking the tin halfway through so that the asparagus cooks evenly. Set aside.
    2. In a bowl combine the asparagus, tomatoes, basil, shallot, oil, garlic, salt and pepper.
    3. Using a slotted spoon, spoon asparagus mixture onto toasted bread. Sprinkle with Stilton.

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