Asparagus and Fig Bruschetta
www.performancefoodservice.com
Toasted ciabatta with a smear of blue cheese and walnut cream cheese topped with sliced figs, blanched asparagus, and a drizzle of balsamic glaze.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.performancefoodservice.com.
Cooking tools:
- Pastry brush
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Pot
- Colander
- Measuring spoon
- Plate
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
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