Ingredients
- 1 bunch Asparagus trimmed
- 1 pint Grape Tomatoes
- 2 tbsp olive oil
- 1/4 tsp salt and pepper
- 3/4 cup herb and garlic cream cheese softened
- 2 tbsp Basil chopped, fresh
Crostini
- 1 baguette sliced
- 2 tbsp olive oil
- 2 cloves garlic halved
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
Amount per Serving
Calories
35
% Daily Value*
Fat
2.5
g
4
%
Sodium
50
mg
2
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
400
IU
8
%
Vitamin C
8.3
mg
10
%
Calcium
20
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Tip: You can use small fresh basil leaves for the chopped basil.
Recipe developed by Emily Richards
