BrokeAss Gourmet

BrokeAss Gourmet

Garlicky Crostini with Basil Goat Cheese and Asparagus over Dressed Greens

  • Prep Time 0:10
  • Cook Time 0:08
  • Estimated Cost $12.50
  • 1 Comment

This summery supper is one-part panzanella, one-part bruschetta, and 100% yummy. If you feel the need to add meat, may I suggest prosciutto.

Remember to buy your pine nuts in the bulk section for the best deal!

Ingredients

  • 6-8 long slices sourdough bread $2 for a loaf
  • 3 oz. soft goat cheese $4
  • 1 clove garlic Pantry
  • 1 small bunch basil, chopped $1
  • 1 lemon, quartered $0.50
  • 4 cups mixed greens $2
  • olive oil Pantry
  • 1 tbsp balsamic vinegar Pantry
  • 6 asparagus spears, cut into 3" pieces $2
  • 1 tbsp pine nuts $1
  • salt and pepper to taste Pantry

Recipe Serves 2

Directions

  1. Heat a grill pan (or grill) over high heat. Lightly drizzle both sides of each slice of bread with olive oil. Grill for 2-3 minutes on each side or until the bread is crisp with distinct grill-marks. While the bread grills, also lightly grill the asparagus. Remove both from heat and set aside.
  2. In a small bowl mix together goat cheese, basil, the juice of 1 quarter of a lemon and salt and pepper to taste. Set aside.
  3. Peel the garlic clove and cut it in half. Rub the garlic halves over both sides of each slice of bread. Spread a thick layer of the basil-goat cheese mixture over each slice of bread.
  4. Quickly toss the greens with 1 tbsp of olive oil and 1 tbsp of balsamic vinegar. Divide between 2 plates. Top each mound of greens with a few of the crostini and place a few pieces of asparagus on each crostini. Garnish each plate with pine nuts and the remaining lemon.

Category: Meals

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What They're Saying

Thriller, on Jun 28, 06:13 AM, wrote:

this hard to find gourmet tool spreads garlic like butter