CookEat Recipe
Asparagus and Brie Toast Bites
Tender asparagus and softened leek are folded with brie, ricotta, chives and Dijon mustard. Serve the warm topping on small grilled toasts.
Method
Steps
Step 1
Trim the asparagus and cut into 5 mm pieces. Split and rinse the leek thoroughly and slice finely. Cook the leek in 2 tablespoons olive oil over medium-low heat for 8–10 minutes, then add the asparagus for 4–6 minutes until tender.
Step 2
Wash and finely chop the chives. Cut the brie into small cubes, keeping its edible rind. Stir the ricotta with the Dijon mustard, then fold in the vegetables, brie and chives off the heat.
Step 3
Cut the toast into small squares and brush with the remaining tablespoon olive oil. Grill on a preheated grill pan over medium heat for 1–2 minutes per side.
Step 4
Spoon the warm cheese and vegetable topping onto the toast immediately before serving in twelve small portions.
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