Hello Football Fans! Last night was rough! My team won, but boy was that a nail biter! I am tired, and drained. I felt like I was on the field.
All that screaming, yelling, crap talking I did was so much fun and brought back so many memories and while I was hooping and hollering I was eating my Roasted Asparagus Bruschetta.
As I mentioned in my previous post Chocolate Superbowl Cinnamon Rolls, I have been known to be a bit of a sports fanatic!
I was suppose to make these cheesy Bruschetta yesterday, but I cooked so much food, I actually forgot. Which was perfect because today I want to eat light and this is quick, easy and perfect for the day after!
Take asparagus spears, I like them thin as possible. Toss them in olive oil, salt and pepper and add a few cubes of garlic.
You could eat them without toasting, I would suggest you toast the baguette first if you are going to not cook the mixture.
Bake them covered for about 20 minutes then remove foil and give them a blast under the broiler for about 3 minutes, make sure you watch them closely. Serve with a side salad for a light lunch. Enjoy!
Roasted Asparagus Cheesy Bruschetta
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 50-60 appetizers
1 bunch Asparagus spears, thin as possible
2 cloves garlic
1 c. jack cheese
1 c. cheddar cheese
1/4 c. sour cream
6 oz. cream cheese, room temperature
1 tsp. black pepper
1 tsp. onion powder
1 tsp.garlic powder
1/2 tsp. creole seasoning or seasoning salt
2 tbsp. extra virgin olive oil
2 baguettes bread
Preheat oven to 500 degrees.
Cut the hard stem about 1 inch up off the bottom of the asparagus spears. In an oven proof pan add asparagus spears and garlic cloves. Coat vegetables with 2 tablespoon of extra virgin olive oil.
A pinch of pepper and salt. Roast vegetables for about 5 minutes are until garlic is slightly browned. While vegetables are roasting, in a blender add all remaining ingredients.
When vegetables are finished roasting cut the tips off the asparagus about 1 1/2 inches, set tips aside we will use these to garnish the top of the bruschettas.
Reduce oven temperature to 350 degrees.
Add the asparagus to the blender and blend all ingredients well.
Slice the baguettes on a diagonal. Add about 1 tablespoon of cheese mixture, top with a sliced asparagus spear tip. Repeat. Cover tray with foil sprayed with a little cooking spray.
Bake covered for 15 to 20 minutes, uncover and broil for about 3-5 minutes are until tops are golden brown.