Updated 05/01/2012 05:00 AM
Recipe: Mushroom, Asparagus, Vidalia Onion and Goat Cheese Bruschetta
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makes 18-20 bruschetta
1 baguette, cut into 18-20 1/2-inch thick slices
olive oil for brushing bread and for sauteing veggies
1/2 large Vidalia onion, thinly chopped
6 ounces mushrooms, sliced
6 large spears asparagus, thinly sliced crosswise
1-2 tsp chopped fresh thyme (optional)
salt and pepper to taste
6-8 ounces goat cheese
Slice the bread into 1/2-inch thick slices and brush both sides with olive oil and then toast both sides, on a baking tray, underneath the broiler.
As far as the topping goes, you'll want to thinly slice half of a large Vidalia onion and slice 5-6 ounces of mushrooms and get those going in a large saute pan in a little olive oil on the stove top.
While you're keeping your eye on that and the toasting bread, thinly slice about 6 spears of asparagus crosswise, on a slight bias.
Once the bread is lightly toasted on both sides take it out of the oven and, once the mushrooms have cooked down a bit, add the sliced asparagus and 1-2 tsp of fresh chopped thyme if you're using it.
Cook that along for a minute or two and then season it to taste and turn the heat off.
Let that cool down to room temperature and then spread a little room temperature goat cheese over the top of each piece of toasted bread and spoon some of the vegetables on top to finish.
Use this same technique with other toppings. Brush the sliced bread with olive oil and grill outside instead of in the oven.