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Baked asparagus camembert bruschetta.
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Asparagus and camembert bruschetta

Toasted garlic sourdough topped with semi-melted Camembert cheese and steamed asparagus.
Course Appetizer
Cuisine French, Italian
Keyword asparagus, bruschetta, camembert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 496kcal
Author Eva | Electric Blue Food

Equipment

  • Cutting board
  • Knife
  • Oven tray
  • Food brush
  • Steaming basket

Ingredients

  • 250 g Camembert cheese
  • 200 g asparagus
  • 4 slices sourdough bread 1,5-2 cm thick
  • 4 tablespoon olive oil extra virgin
  • 1 garlic clove
Metric - US Customary

Instructions

  • Place bread slices on an oven tray and brush the side facing up with olive oil. Toast in the oven for 10 minutes at 150C (302F). When out of the oven, rub a garlic clove over the whole crispy surface of each slice.
  • Clean the asparagus and remove the woody ends. Place in a steamer and cook until fork tender, 10 minutes. Remove from the heat and place directly in a bath of ice water for 1 minute. This helps preserve the green colour. Drain from ice water and season with a sprinkle of salt and some olive oil.
  • In the meantime, cut the camembert cheese into slices and distribute evenly over each toasted bread slice.
  • Top the cheese with the asparagus and return to the oven. Bake for 5-8 minutes, or until the cheese has melted but not started to bubble. Take out and serve.

Notes

The nutritional information provided is made with an online calculator and only meant to be used as a guideline.

Nutrition

Calories: 496kcal | Carbohydrates: 36g | Protein: 20g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 45mg | Sodium: 913mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 891IU | Vitamin C: 3mg | Calcium: 289mg | Iron: 4mg