Appetizers & Side Dishes
Asparagus Toasts with Mozzarella
Prep Time: 10 min | Cook Time: 15 min | Servings: 4 | Calories: 578
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Prep Time
10 min
Cook Time
15 min
Servings
4
Calories
578
Open face toasts piled high with tasty ingredients sound like ideal snacks for munching or appetizers leading into the main course. The heartiest of country style bread, tender asparagus, Sargento® Shredded Mozzarella - Fine Cut and a sprinkling of pine nuts on top makes these toasts ideal for any season or occasion.
Ingredients
- 2 Tbsp. unsalted butter
- 4 (3/4-inch thick) slices crusty country style oval bread (6 inches)
- Sea salt and freshly ground black pepper
- 1-1/2 lbs. asparagus, ends trimmed
- 1/2 cup water
- 2 Tbsp. extra virgin olive oil
- 3/4 cup heavy whipping cream
- 1-3/4 cups (7 oz.) Sargento® Shredded Mozzarella - Fine Cut
- 1 tsp. finely chopped fresh thyme
- 2 Tbsp. pine nuts, toasted (optional)
Directions
- Spread butter over bread; season with salt and pepper, if desired. Bake in a preheated 375°F oven about 15 minutes or until golden brown.
- Meanwhile, in a large skillet, combine asparagus and water; bring to a boil. Reduce heat; simmer 2 minutes. Pour off water; add olive oil to skillet. Cook the asparagus 3 to 5 minutes, turning occasionally, until crisp-tender; season to taste with salt and pepper.
- In a saucepan over medium-high heat, heat cream until hot. Add cheese; cook and stir until melted. Add thyme and season to taste with pepper. (Sauce will thicken as it cools.)
- Place toasted bread on 4 plates; top with asparagus and warm cheese sauce. Garnish with pine nuts, if desired.
