I love finger foods. A spread of appetizers (tapas, anyone?!) for a meal would make my belly perfectly happy. When posed with the request of having dinner started when Alex got home from his internship, I eyed up the 9 grain baguette we had sitting on the counter and decided it was just screaming to be toasted up and topped with something delicious. With some fresh mozzarella and sautéed asparagus at the ready, I threw together these asparagus toasts - or asparagus bruschetta, as you will.
The asparagus was sautéed in olive oil with some onion, a bit of sea salt and
Garlic Garlic seasoning. I threw the baguette slices under the broiler topped with fresh bruschetta and drizzled with olive oil, and then I topped them with asparagus, sprinkled some basil on top and a nice drizzle of a sun dried tomato vinaigrette. Yum indeed.
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