asparagus, brie and bacon muffins

1 Servings
12  Asparagus spears; cut in half
Red peppers; quartered roasted, peeled
2 tablespoons Olive oil
2 tablespoons Chopped fresh basil
2 tablespoons Dijon-style mustard
1 teaspoon Crushed garlic
Bays english muffins; lightly toasted
8 slices (1 ounce each) canadian bacon; cooked
8 ounces Brie cheese; cut into 1/8-inch slices
  Basil leaves for garnish

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 Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998

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