Bruschetta with Orange Cream Cheese and White Asparagus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 ml orange juice
- some orange peel, rubbed off
- 100 g cream cheese
- a few stalks tarragon, the leaves finely chopped
- 4 slices white bread
- 10 stalks asparagus, white
- Olive oil, for frying
- 1 teaspoon sugar
- Salt and pepper, from the mill
- some chives, cut into fine rolls
Print Recipe
Pin Recipe Instructions
- Put the orange juice and zest in a small saucepan and reduce to a syrupy level. Allow to cool, then mix with the cream cheese and tarragon. Season with salt and pepper.
- In the meantime, peel the asparagus and cut diagonally into thin slices. Toast the bread under the grill until golden brown on both sides. Put some olive oil in a small pan and sprinkle with the sugar. The sugar should caramelize, but not turn too brown. Put the asparagus in the pan and fry until al dente.
- Halve the grilled bread and brush each slice with cream cheese. Season the asparagus with salt and pepper and distribute it on the coated bread slices. Sprinkle with a little chives.
- It looks very nice if you serve both types of bruschetta alternately on a platter.
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