Ingredients
- 1 baguette sliced
- 2 tbsp olive oil
- 2 cloves garlic halved
- 1 bunch asparagus trimmed
- 2 tbsp olive oil
- 1 pint grape tomatoes
- 1/4 tsp salt and pepper
- 3/4 cup herb and garlic cream cheese softened
- 2 tbsp basil chopped, fresh
Instructions
- Crostini: Brush baguette slices with oil and place on preheated greased grill over medium heat. Grill, turning once for about 4 minutes or until light golden on both sides. Remove to a platter. When cool enough to handle, rub one side of crostini with garlic; set aside.
- Toss asparagus with 1 tbsp (15 mL) of the oil and a pinch each of salt and pepper. Place tomatoes into a large piece of foil and toss with remaining oil, salt and pepper. Place both on grill, turning asparagus occasionally for 7 minutes or until golden and tomatoes have softened. Remove asparagus to cutting board and cut into thirds.
- Spread crostini with cream cheese. Top with grilled asparagus and tomatoes. Sprinkle each with basil before serving.
Nutrition Facts
Grilled Asparagus and Tomato Crostini
Per
93 g
Calories
140
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Carbohydrates
13
g
4
%
Fibre
1
g
4
%
Sugars
2
g
2
%
Protein
3
g
6
%
Cholesterol
10
mg
3
%
Sodium
220
mg
10
%
Potassium
61
mg
2
%
Vitamin A
400
IU
8
%
Vitamin C
8.3
mg
10
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: You can use small fresh basil leaves for the chopped basil.
Recipe developed by Emily Richards
