Summer Sausage and Asparagus on Toast
Summer Sausage and Asparagus on Toast
Creamy herbed goat cheese spread, dry summer sausage and garlicky roasted asparagus are the perfect topping for a fat slice of toasted boule – it’s the perfect easy brunch.
Servings
4
Preparation
10 Mins
Cook Time
10 Mins
Level
Ingredients
1 lb asparagus, trimmed
1 tbsp extra-virgin olive oil
¼ tsp each salt and pepper
2 cloves garlic, minced
¼ cup softened cream cheese
¼ cup soft goat cheese
1 tbsp chopped fresh chives
1 tsp minced fresh thyme
4 slices sourdough boule, toasted
16 slices Schneiders Dry Summer Sausage
Directions
In roasting pan or on rimmed baking sheet toss together asparagus, oil, salt and pepper until coated. Roast in 450°F oven, tossing once, until tender-crisp and starting to brown, about 10 minutes, sprinkling with garlic and tossing in last 2 minutes of cooking.
Meanwhile, stir together cheeses, chives and thyme until smooth. Spread onto toast. Top with summer sausage and asparagus mixture.
Tips: Serve with a fresh butter lettuce and Belgian endive salad with sweet onions and radishes, tossed with your favourite vinaigrette.
