Grilled Asparagus Bruschetta Recipes

GRILLED TOMATO AND BASIL BRUSCHETTA

Grilled Tomato and Basil Bruschetta image

What can I say? Absolutely sublime, but ONLY make with the freshest, ripest tomatoes. Prep time does not include the 20 minutes of "sit" time for the tomatoes.

Provided by 2hot2handle

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 loaf French bread
1 lb roma tomatoes or 1 lb cherry tomatoes, cut into small pieces
1/4 cup fresh basil, rolled together and sliced julienne
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
salt

Steps:

Place the cut tomatoes into a bowl and salt them. Let sit for 10 minutes. Add the garlic, basil and olive oil, stir to combine and let sit for another 10 minutes.
Cut the french bread into thick (1 inch) slices. Grill the slices until just toasted and slightly charred, about 1 minute per side.
Top the grilled bread slices with the tomato mixture and serve immediately.

GRILLED ASPARAGUS

Grilled Asparagus image

The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies.

Provided by Anonymous

Categories Side Dish Vegetables Asparagus

Time 18m

Yield 4

Number Of Ingredients 3

Ingredients

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Steps:

Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Nutrition Facts : Calories 52.5 calories, Carbohydrate 4.4 g, Fat 3.5 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 2.3 mg, Sugar 2.1 g

ASPARAGUS BRUSCHETTA

Asparagus Bruschetta image

For a light bite, Elaine Sweet created these pretty appetizers. "I really like asparagus, so I'm always trying it in different things," says the Dallas, Texas reader. "This is a delicious twist on traditional bruschetta."

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French bread baguette (1/2 inch thick), toasted
1/2 cup crumbled blue cheese

Steps:

In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime zest, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto toasted bread. Sprinkle with blue cheese.

Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 237mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BRUSCHETTA WITH FONTINA AND ASPARAGUS

Bruschetta with Fontina and Asparagus image

Toast topped with asparagus and two types of cheese makes for a rustic appetizer; truffle oil adds a luxurious note.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 8

Ingredients

1 loaf country bread (about 3/4 pound), sliced into 10 1/4-inch-thick slices
1 clove garlic, crushed
2 tablespoons olive oil
Coarse salt
1 1/2 large bunches (about 1 1/4 pounds) asparagus, tough ends trimmed
8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
2 ounces Parmesan cheese, grated on the small holes of a box grater (about 1/4 cup)
2 tablespoons truffle oil (optional)

Steps:

Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.
Preheat oven to 350 degrees. Bring a large saucepan of water to a boil over high heat; add salt generously. Add asparagus, and cook until tender, about 3 minutes. Drain asparagus, and set aside.
Place toasted bread on a baking sheet, and sprinkle fontina evenly over slices. Arrange about 3 to 4 asparagus spears on top of each. Sprinkle Parmesan over asparagus, dividing evenly.
Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.

GRILLED BRUSCHETTA

Grilled Bruschetta image

Keep the heat out of the kitchen and on the grill with easy appetizers ready in minutes.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

1/2 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 cloves garlic, finely chopped
1 baguette (1 lb), cut diagonally into 1-inch slices
Sliced plum (Roma) tomatoes, if desired

Steps:

Heat gas or charcoal grill. In small bowl, mix oil, basil and garlic. Brush or drizzle oil mixture on cut sides of bread.
Carefully brush grill rack with vegetable oil. Place bread on grill over medium heat. Cook uncovered 4 to 6 minutes, turning once, until golden brown. Top with tomatoes.

Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g

GRILLED ARTICHOKE BRUSCHETTA

Grilled Artichoke Bruschetta image

A rich artichoke and olive mixture tops grilled bread slices in an appetizer you can have ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 16

Number Of Ingredients 6

Ingredients

8 slices (4x3x1/2 inch) Italian or French bread
1 tablespoon extra-virgin olive oil
1 jar (7.5 oz) marinated artichoke hearts, well drained, chopped
1 jar (2 oz) diced pimientos, well drained
1/3 cup chopped pitted kalamata olives
1/2 cup chives-and-onion cream cheese (from 8-oz container)

Steps:

Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased cookie sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices.
Place slices, oil sides down, on grill (remove from cookie sheet). Cover grill; cook over low heat 4 to 5 minutes or until bottoms are golden brown and topping is hot. Cut slices in half.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Bruschetta, Sodium 180 mg, Sugar 0 g, TransFat 0 g

BRUSCHETTA WITH ARUGULA, SMOKED MOZZARELLA, AND TOMATOES

Bruschetta with Arugula, Smoked Mozzarella, and Tomatoes image

Categories Tomato Cocktail Party Vegetarian Quick & Easy Backyard BBQ Mozzarella Arugula Summer Grill Grill/Barbecue Healthy Gourmet

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 large bunch of arugula (about 1/4 pound), coarse stems discarded and the leaves washed well and spun dry
1/2 pound smoked mozzarella, chopped fine
2 tomatoes (1/2 pound total), seeded and chopped fine
12 diagonally cut 1/2-inch-thick slices of Italian bread (about 1 1/2 loaves)
2 garlic cloves, halved
1/4 cup extra-virgin olive oil

Steps:

Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.

BACON-WRAPPED GRILLED ASPARAGUS

Bacon-Wrapped Grilled Asparagus image

I tried this at a friend's house and modified the recipe to appeal to my family's tastes. I recommend cooking the asparagus outside on the grill. It's excellent for any celebration. -Karyl Tobel, Helena, Montana

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 appetizers.

Number Of Ingredients 5

Ingredients

2 tablespoons soy sauce
2 tablespoons olive oil
1 garlic clove, minced
1 pound bacon strips
16 fresh asparagus spears, trimmed

Steps:

In a small bowl, mix soy sauce, oil and garlic. Wrap a bacon strip around each asparagus spear. Thread 8 asparagus spears onto 2 parallel soaked wooden skewers. Repeat with remaining asparagus. Grill, covered, over medium-low heat 18-20 minutes or until bacon is crisp, turning occasionally. Brush with soy sauce mixture.

Nutrition Facts : Calories 138 calories, Fat 13g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 304mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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