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Turkey, Asparagus and Gruyere Bruschette

William Meppem

Turkey, Asparagus and Gruyere Bruschette recipe, on MiNDFOOD.

Turkey, Asparagus and Gruyere Bruschette

Serves 4

2 bunches asparagus, trimmed

8 slices sourdough bread, toasted

2 tbsp dijon mustard

250g turkey meat, sliced

150g gruyère cheese, thinly sliced

salt and pepper, to season

1 Bring a deep frying pan of water to 
the boil. Add asparagus and cook for 
1–2 minutes or until just tender. 
Drain and rinse under cold water.

2 Preheat grill on medium-high heat. 
Put toasted sourdough bread on a large chopping board. Spread with mustard and top with turkey, asparagus and gruyère.

3 Put bruschette on a large baking 
tray lined with baking paper. Put tray under hot grill and cook for 2–3 minutes or until cheese is melted.

4 Season with salt and pepper. Serve bruschette immediately.

Note: bruschette can also be cooked in 
a café-style press-grill. Line the grill with baking paper to prevent the cheese from sticking to it.

For Dixie’s cooking advice head to the Ask the Chef page.

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