| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | 1 | Servings | |
INGREDIENTS
| 12 | Asparagus spears; cut in half | |
| 2 | Red peppers; quartered roasted, peeled | |
| 2 | tb | Olive oil |
| 2 | tb | Chopped fresh basil |
| 2 | tb | Dijon-style mustard |
| 1 | ts | Crushed garlic |
| 4 | Bays english muffins; lightly toasted | |
| 8 | sl | (1 ounce each) canadian bacon; cooked |
| 8 | oz | Brie cheese; cut into 1/8-inch slices |
| Basil leaves for garnish |
INSTRUCTIONS
Cook asparagus in rapidly boiling water until tender, about 5 minutes, drain/ Cut roasted peppers into thin strips. In small bowl, whisk together oil, basil, mustard and garlic. Brush on muffin halves. Place on ungreased baking sheet. Layer bacon, red pepper, asparagus and Brie evenly over muffins.; Broil 6 inches from heat until Brie melts, about 1 minute Garnish with basil leaves. Serve immediately. Serves 8 Notes: Melted Brie and a pungent, basil-laced vinaigrette team up with garden- fresh asparagus and Canadian bacon for this brunch alternative. S: 8 Bays English Muffins www.bays.com Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998
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