Asparagus Crostini
Gourmet Trading/Jacobs Malcolm
& Burtt/NewStar Fresh Foods
2 baguettes, sliced into
1/2-inch slices
1 cup olive oil
Sea salt and pepper
2 1/4 pounds asparagus
1 1/2 pounds
smoked salmon
1 round of imported Brie
Preheat oven to 350°F. Line a sheet pan with
parchment paper.
With a pastry brush, lightly brush baguette slices with
olive oil. Lay on the prepared sheet pan. Season to
taste with salt and pepper. Bake for 5-7 minutes, or
until golden.
To prepare the asparagus, boil in water for 2-3
minutes and then drain. Cut into 1-inch pieces.
To assemble, place a small piece of salmon on each of
the crostini, then 2 pieces of asparagus. Top with 1
small slice of Brie. Garnish with fresh cracked pepper.
Serve immediately. Makes 15-25 servings.
Chicken and Vegetable Bruschetta
Campbell’s
1 10 3/4-ounce can
Campbell’s Condensed
Cream of Mushroom
Soup (regular or 98%
Fat Free)
1 14 1/2-ounce can diced
tomatoes, drained
1 small eggplant, peeled
and diced (about
2 cups)
1 large zucchini, diced
(about 2 cups)
1 small onion, chopped
(about 1/4 cup)
1 pound skinless, boneless
chicken breasts
1/4 cup shredded
Parmesan cheese, plus
more for garnish
2 tablespoons chopped
fresh parsley or basil,
plus more for garnish
Thinly sliced Italian bread,
toasted
Stir soup, tomatoes, eggplant, zucchini and onion in a
6-quart slow cooker. Add chicken and turn to coat.
Cover and cook on low for 6-7 hours (or on high for
4-5 hours), or until chicken is fork-tender.
Remove chicken from the cooker to a cutting board
and let stand for 5 minutes. Using 2 forks, shred the
chicken. Return the chicken to the cooker.
Stir in 1/4 cup Parmesan and 2 tablespoons parsley.
Serve on toasted bread slices. Sprinkle with additional
Parmesan and chopped parsley, if desired.
Makes 7 servings.
Tip: The chicken mixture is also delicious served over
hot cooked rice or pasta.
