Grilled Antipasto with Gorgonzola Crostini

Name: Grilled Antipasto with Gorgonzola Crostini
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams asparagus, trimmed and grilled; 8 servings Balsamic vinegar; 2 smalls eggplants, halved and grilled; 227 grams Gorgonzola, at room temperature; 8 slices Italian bread, cut into 1/4-inch thick slices; 8 servings Olive oil; 8 servings Assorted olives; 4 plum tomatoes, halved and grilled; 2 red bell peppers, grilled, peeled and cut into 1/8; 8 servings Salt and freshly ground black pepper; 2 yellow bell peppers, grilled, peeled and cut into 1/8

You can never have too many Mediterranean recipes, so give Grilled Antipasto with Gorgonzola Crostini a try. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 33g of fat, and a total of 436 calories. This recipe serves 8. It works well as a rather inexpensive hor d'oeuvre for The Fourth Of July. From preparation to the plate, this recipe takes roughly 26 minutes. If you have asparagus, olives, bell peppers, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Place all of the grilled vegetables on a platter and drizzle with olive oil and balsamic vinegar. Season with salt and pepper, to taste. Scatter the olives around the platter.

Ingredients you will need

Balsamic Vinegar