250g fresh asparagus, trimmed and cut into 1cm pieces
1 teaspoon olive oil
salt and pepper to taste
300g cherry tomatoes, halved
4 tablespoons chopped fresh basil
1 to 2 shallots, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
12 baguette slices, toasted
75g Stilton, crumbled
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Method Prep:25min › Cook:5min › Ready in:30min
Preheat the oven's grill. Place the asparagus in a swiss roll tin and toss with 1 tsp olive oil. Season with salt and pepper to taste. Grill about 5cm from the heat until tender, shaking the tin halfway through so that the asparagus cooks evenly. Set aside.
In a bowl, combine the asparagus, tomatoes, basil, shallot, oil, garlic, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto toasted bread. Sprinkle with Stilton.
If you want the Stilton to be a bit melty, don't turn off the grill after you've cooked the asparagus -- return the finished bruschetta to the swiss roll tin and grill for a few minutes till the cheese is slightly melted.