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Italian Bruschetta with Grilled Asparagus and Mushrooms

Ingredients

1 teaspoon extra virgin olive oil
16 asparagus spears trimmed
8 large flat mushrooms, cut into thick slices
4 thick slices crusty Italian bread or ciabatta bread
4 tablespoons reduced-fat fresh ricotta cheese
crushed black peppercorns

Instructions

  1. Cut the bread into 2cm (1 inch) thick slices and lightly toast.

  2. Combine the ricotta cheese with the crushed black peppercorns. Make sure you do not have a clump of peppercorns in the cheese.

  3. Spread the toasted bread slices with cheese peppercorns mixture.

  4. Char grill the asparagus spears until the grill marks are just evident and remove from heat. Char grill the mushrooms until they just start changing colour and have the char grilled marks on them. Remove them from heat.

  5. Top the bread and cheese with char grilled asparagus and char grilled slices of mushrooms. Serve.

Cooking Times and Serving Sizes

Serves: 4 People
Preparation Time: 5 - 10 Minutes
Cooking Time: 15 Minutes
Difficulty Level: Easy