Asparagus and Fig Bruschetta
Directions
- Brush ciabatta with olive oil then sprinkle with asparagus. Place on a sheet pan and bake for 6-8 minutes in 400° oven. Remove and cool for service.
- Whip together in a mixing bowl cream cheese, blue cheese, walnuts, basil, salt, and pepper.
- Spread blue cheese mixture on ciabatta, top with one or two asparagus spears then a layer of sliced figs, drizzle with balsamic glaze and serve.
Ingredients
- 12 slices Delancey Street Deli® ciabatta bread
- 1/4 cup Piancone Epicureo® unfiltered extra virgin olive oil
- 3 tbsp Roma® Cheese, Parmesan, ground
- 1 lb Peak Fresh Produce® Asparagus, stem removed, peeled, and blanched
- 1/2 lb fig(s), fresh, sliced
- 2 cups Nature's Best Dairy® Cream Cheese
- 1 cup Roma® Cheese Crumbles, Blue
- 1/4 cup Magellan® walnut pieces
- 1 tbsp Peak Fresh Produce® Basil, minced
- 1/4 tsp Magellan® sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- Piancone® Balsamic Glaze
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
