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.
Estimated Cost Per 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