Tuesday, December 17, 2013

Countdown, Day 17: Asparagus & Gruyere

These monastery-style canapes (Brother Victor-Antoine's recipe)
are a perennial favorite at our house whenever appetizers are needed.
Hunter and I make them every Christmas Eve.
Pure joy in the making~~simple, easy, quick.

Parsley-buttered multi-grain artisan-bread slices
topped with tenderly cooked asparagus spears and grated Gruyere.
We lay them on a buttered cookie sheet
and heat them in a 250-degree oven until the cheese bubbles.



S. Etole said...

Those look like a good snack in the midst of Christmas sweets.

tammy j said...

oh! the simplicity!
the beauty!
the deliciousness!

Optimistic Existentialist said...

Oh my gosh those look so amazing!! Send me some to KY :)

Linda@ Lime in the Coconut said...

Um...YUM! Reminds me of my fave sandwich from a local place: Roasted asparagus, gruyere and a fab key lime sauce on toasted multigrain bread.

Rachel Cotterill said...

I think asparagus might be my actual favourite vegetable (and that's with some pretty stiff competition). These look delicious :)

Dewena Callis said...

It looks so good! I love Gruyere!

yaya said...

They look delicious and so pretty! A nice change from the usual dips & chips. Thanks for sharing!

Linda@arichtapestry said...

Delicious. You've given me a good idea for a starter course suitable for our vegetarian daughter. They would also be enjoyed by everyone around our festive table.

donna baker said...

Oh I can almost taste them. Now I need to figure out what to do with my freezer full of asparagus from this years garden. Just not the same as fresh. Maybe soup?