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SERVES:
Makes approx. 18

INGREDIENTS:

• 1 1/2 cups sliced asparagus (approx. 1/2-inch thick)


• 1 1/2 cups thinly chopped Vidalia onion


• Olive oil


• Salt and pepper


• 1 baguette, sliced crosswise into 3/4-inch thick slices


• 4-6 ounces goat cheese


• Equal amount roasted red peppers (well drained)


• Balsamic vinegar for garnish (optional but good)

PROCEDURE:

Preheat the oven to 400 degrees.

Add about 1 1/2 cups thinly sliced asparagus...cut on a short bias....to a mixing bowl and add an equal amount of thinly chopped Vidalia onion.....toss both of those with olive oil and salt and pepper to taste.

Spread those out on a baking tray and place it into the preheated oven.

Then, brush both sides of the sliced bread with olive oil...on a baking tray...and pop that into the oven as well.

The vegetables will take longer to cook than the bread and you'll want to keep your eye on the bread....flip it over part way through and take it out of the oven when both sides are golden brown.

Add 4-6 ounces goat cheese to a food processor and add an equal amount of well drained jarred roasted red peppers and puree that until it is nice and smooth.

Puree the goat cheese and red peppers a bit ahead of time and keep it in the fridge to set back up a bit.

Once the crostini is out of the oven and once the veggies are tender crisp, it's time to assemble the crostini.

Top each slice of bread with some of the goat cheese and pepper mix...put a spoonful of asparagus and onions on top of that...and finish with a tiny splash of balsamic vinegar if you like.

HINTS:

Be really careful when adding the balsamic vinegar…you don't want to over do it.