Sat­is­fy­ing as­para­gus, mush­room br­uschetta

Midwest Times - - RECIPES -

Prepa­ra­tion: 10 min­utes Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents Small Ital­ian loaf, 8 slices Ri­cotta cheese to spread 1 tbsp olive oil 8 fresh as­para­gus spears, sliced 8 mush­rooms, finely sliced

1⁄2 red onion, finely sliced Freshly ground black pep­per

1⁄4 cup grated moz­zarella cheese


Toast Ital­ian loaf slices. While warm, spread each slice with ri­cotta cheese. In a fry­ing pan, heat olive oil. Add as­para­gus and mush­rooms. Saute for 3-4 min­utes or un­til as­para­gus is just crisp. Add onion and black pep­per. Cook for a fur­ther minute. Place two bread slices on four in­di­vid­ual serv­ing plates. Top slices with as­para­gus mix­ture. Sprin­kle with cheese. Place un­der a hot grill for 3 min­utes. Serve with a fresh green side salad.

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