Grilled Asparagus & Brie Bruschetta

Bruschetta

1 baguette – sliced on bias to

1 inch pieces

Fustini’s Medium Mono Cultivar

EVOO

Salt and pepper

Brie cheese, sliced

Preheat oven to 350 F.  Place baguette slices on sheet tray and liberally drizzle with Fustini’s Medium Mono Cultivar EVOO then season with salt and pepper. Place into oven and bake 10 minutes. Remove from oven and place a slice of cheese on each Bruschetta and place back into oven.  Bake 2 minutes then remove.

Tapenade

1 pound asparagus –

peeled and ends trimmed

Fustini’s Medium Mono Cultivar EVOO

Salt and pepper

¼ cup red bell pepper, finely diced

Prepare a hot grill. Place asparagus on grill, dry, and cook on one side for several minutes until slightly charred in places and almost fully cooked. Remove from grill and immediately drizzle with Fustini’s Medium Mono Cultivar EVOO and season with salt and pepper. Cut into bite size pieces and place on top of Bruschetta. Garnish with red pepper and drizzle with more Fustini’s EVOO before serving.

I have always peeled asparagus. I look for the thick stalks instead of the thin then peel and enjoy the great flavor. I peel asparagus for three reasons. It removes grit that you cannot wash off.  It creates a pathway to drive the heat to the center of the asparagus three times faster. It removes the double layer of texture you get with asparagus leaving behind the soft, creamy inner layer. 

Asparagus is easy to peel. Hold the flower in one hand on a hard surface and run the peeler from just underneath the flower through the end then turn and peel with a light hand until all is peeled. Snap the end and use.

I will make a soup or sauce base from the peels and ends by placing them into a pot with some water and cooking until soft. Blend then strain and you have asparagus base.

Enjoy!

Chef Andy