Roasted Asparagus Heirloom Cheese Log
Finely diced roasted asparagus, heirloom tomatoes and garlic folded in with whipped cream cheese and aged gruyere.
- 6 Spears Asparagus
- 10 Cloves Garlic whole
- 1 Heirloom Tomato
- 4 oz Aged Gruyere shredded
- 6 oz Cream Cheese softened
- Olive Oil
Place tomatoes, garlic and asparagus on a sheetpan. Drizzle with olive oil and season with salt and pepper.
Roast at 400F for 15 minutes
Let the veggies cool.
Mince the tomatoes, garlic and asparagus into bite sized pieces.
Combine with cheese and season with salt and pepper.
Place into plastic wrap and roll into a log. Chill 20 minutes before serving.