Feature the jewels of the season on crisp toasts with goat cheese and a drizzle of balsamic glaze. If you cannot find balsamic glaze, just drizzle with a little balsamic vinegar.
This recipe and photo are from Foodland Ontario, foodlandontario.ca, will fire up your grilling gusto.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 12 appetizers
1 baguette
2 tbsp (25 mL) olive oil
1 clove garlic, halved
12 oz (375 g) Ontario asparagus, trimmed
Pinch each salt and pepper
1/2 cup (125 mL) Ontario goat cheese, softened
2 tbsp (25 mL) balsamic glaze
Slice baguette diagonally into 12 (1/2-inch/2 cm) thick slices. Brush with 4 tsp (20 mL) of the oil. Place on greased grill over medium heat. Grill for 2 to 4 minutes, turning once, until light golden. Transfer to serving platter. Rub each slice with cut side of garlic; set aside.
If asparagus spears are thick, slice in half lengthwise. Place asparagus on rectangular grill topper or in grill basket. Brush with remaining oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until tender-crisp, 3 to 5 minutes. Cut spears into thirds.
Spread goat cheese evenly over each baguette slice. Top with asparagus spears. Drizzle with balsamic glaze.
Tip: To serve the appetizers warm, just pop them back on the barbecue once you have spread with goat cheese and heat them for another minute or two.
Nutritional Information:
1 appetizer
PROTEIN: 4 grams
FAT: 5 grams
CARBOHYDRATE: 15 grams
CALORIES: 118
FIBRE: 1 gram
SODIUM: 210 mg
