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SERVES:

makes 18-20 bruschetta

INGREDIENTS:
1 baguette, cut into 18-20 1/2-inch thick slices
olive oil for brushing bread and for sauteing veggies

1/2 large Vidalia onion, thinly chopped
6 ounces mushrooms, sliced
6 large spears asparagus, thinly sliced crosswise
1-2 tsp chopped fresh thyme (optional)
salt and pepper to taste

6-8 ounces goat cheese

PROCEDURE:

Slice the bread into 1/2-inch thick slices and brush both sides with olive oil and then toast both sides, on a baking tray, underneath the broiler.

As far as the topping goes, you'll want to thinly slice half of a large Vidalia onion and slice 5-6 ounces of mushrooms and get those going in a large saute pan in a little olive oil on the stove top.

While you're keeping your eye on that and the toasting bread, thinly slice about 6 spears of asparagus crosswise, on a slight bias.

Once the bread is lightly toasted on both sides take it out of the oven and, once the mushrooms have cooked down a bit, add the sliced asparagus and 1-2 tsp of fresh chopped thyme if you're using it.

Cook that along for a minute or two and then season it to taste and turn the heat off.

Let that cool down to room temperature and then spread a little room temperature goat cheese over the top of each piece of toasted bread and spoon some of the vegetables on top to finish.

HINTS:

Use this same technique with other toppings. Brush the sliced bread with olive oil and grill outside instead of in the oven.