A quick and easy dish you can serve up as appetizers or unforgettable party bites.
Directions for: Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette
Ingredients
Crostini1 tsp green peppercorns, drained
cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
1 lb(s) medium-thick asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
16 (1-inch-thick) slices Italian or French bread
Canola oil, for brushing
4 oz goat cheese, optional
Lemon-Mustard-Tarragon Vinaigrette (Makes about 1 cup)Zest and juice of 1 large lemon
2 Tbsp Dijon mustard
1 Tbsp chopped fresh tarragon
1 tsp clover honey
Kosher salt and freshly ground black pepper
cup olive oil
Directions
Crostini1. Heat a charcoal or gas grill to medium-high.
2. Whisk the green peppercorns into the vinaigrette. Set aside.
3. Brush the asparagus with olive oil and season with salt and pepper. Grill until golden brown on all sides and crisp-tender, 4 to 5 minutes total. Remove from the grill, cut into 1- to 2-inch pieces, and toss with some of the vinaigrette.
4. Brush the bread on one side with canola oil and season with salt and pepper. Grill, oiled-side down, until light golden brown and crisp, about 1 minute. Flip, and grill a few seconds more, just enough to warmthe bread should still be tender when pressed.
5. Top the toasted bread with some asparagus. Scatter the goat cheese, if using, on top and serve immediately.
Lemon-Mustard-Tarragon Vinaigrette (Makes about 1 cup)1. In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Gradually whisk in the olive oil until emulsified.
See more: Bread, Appetizer, Grill, Party Favourites, Vegetables