ASPARAGUS PESTO BRUSCHETTA
24 thin slices baguette (about 1/2 loaf)
1/3 cup pesto (homemade or purchased)
1 tbsp. mayonnaise
1/2 tsp. lemon juice
8 spears cooked asparagus, preferably roasted
6 small grape tomatoes, each cut into 4 wedges
Lemon peel, for garnish
Preheat oven to 400 degrees F. Place baguette slices on a baking sheet and bake until golden, three to five minutes.
Cool and use right away or store in an airtight container for up to a week.
Stir pesto with mayonnaise and lemon juice. Just before serving, spread baguette slices with pesto. Slice asparagus diagonally into pieces just a little shorter than baguette slices (you will likely get about three pieces from each spear).
Top pesto with two pieces asparagus. Tuck a tomato wedge between asparagus. Garnish with lemon peel.
Makes 24 appetizers.