One of the many things we love to do with our extended family is have monthly potluck gatherings. Each one has a fun theme, like international foods, appetizers & desserts, or holiday themes such as St. Patrick’s Day or Halloween. This month’s potluck featured a brunch theme. Our mission: find a brunch-y appetizer that goes with mimosas.

BlackLion suggested asparagus would work with breakfast foods, but then we had to figure out what to do with it. Starcat thought it would go well on pieces of toast. We also needed a clever name for our concoction. Thus, Tuscan Toast was born. It was a huge hit! Especially the name – some family members wanted to know where we got the recipe and we told them we just made it up and that it had nothing to do with Tuscany really.

Without further ado, we now share it with you! Please enjoy this wonderful party appetizer. You could also try it with broccoli or slices of tomato. And remember the mimosas!

Tuscan Toast

2/3 c. olive oil
1 tsp. paprika
6 cloves fresh garlic, crushed
1 bunch asparagus, cut into 1” spears
1 ½ c. mozzarella cheese or vegan mozzarella substitute, shredded
1 loaf of crusty bread

Slice the bread into even slices and place them on a baking sheet. Steam the asparagus until tender. Mix the olive oil, paprika, and garlic in a small dish. Brush olive oil mixture onto the sliced bread. Add two asparagus spears to each slice of bread. Cover each slice lightly with cheese. Broil for 5-6 minutes until cheese is browned. Serve hot.