Turkey, Asparagus and Gruyere Bruschette. Do you have leftover turkey from Christmas Day? These delicious Turkey, Asparagus and Gruyere Bruschette are the perfect way to make the most of extra protein.
Turkey, Asparagus and Gruyere Bruschette
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
- 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.
- 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.
- 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.
- 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.