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Divide the Boston lettuce leaves between four plates. Cut each radicchio piece in half and place on top of the lettuce leaves. Divide the asparagus between the four plates and sprinkle pine nuts on top. Drizzle the salads with the Fustini’s Lemon Rosemary Vinaigrette and serve with Brie Toasts.
Mix Fustini’s Sicilian Lemon Balsamic Vinegar, Fustini’s Basil or Rosemary Olive Oil, mustard, shallot, lemon juice, salt and pepper together in a sealed container and serve immediately.
Preheat oven to 375 degrees. Brush bread slices with Fustini’s Basil or Rosemary Olive Oil and lay them on a sheet tray. Season the bread with salt and pepper and top each with a slice of Brie. Bake in the hot oven until the brie is melted and the toast is slightly brown, 3 to 5 minutes.
Preheat a hot gas or charcoal grill. Brush the radicchio with some of the Fustini’s Rosemary Olive Oil and place cut side down on the hot grill. Place the asparagus directly on the grill as well, but cook them dry. Cook both asparagus and radicchio only until grill marks appear. Remove the radicchio and roll the asparagus over to cook for another minute. Remove the asparagus and drizzle some Fustini’s Basil or Rosemary Olive Oil over the top and season both asparagus and radicchio with salt and pepper.
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