Roasted Aparagus Bruchetta

Sooooo, I had a bunch of cherry tomatoes laying around, and I didn't know what to do with them.  As I was rummaging around the kitchen, I soon found some leftover roasted asparagus, a bruschetta loaf and some miscellaneous cheese.  Voila!  Roasted Asparagus Bruschetta was born, perfect for an appetizer or a refreshing light dinner. 

The roasted asparagus topping.  Hint: it was also tasty with tortilla chips....

The chopped cherry tomatoes, sweet peppers, onions and garlic.
 

Crunchy bread, flavorful salsa and just-melted cheese.  Charlie thought these were delicious, and I did too. 

Roasted Asparagus Bruschetta

 For salsa:

• 1 1/2 cups chopped cherry tomatoes
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped mixed sweet peppers
• 1 cup chopped roasted asparagus
• 3 basil leaves, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon cider vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/4 teaspoon cumin
• about 1 tablespoon fresh squeezed lemon juice
• dash pepper and salt

For bruschetta:

• 1 bruschetta loaf
• provolone cheese (probably about 8 slices?)
• dash of Parmesan cheese

Mix together all salsa ingredients.  It is better if the salsa is allowed to rest for several hours.  Then, slice bruschetta loaf and place slices on wire rack.  Broil for about 5 minutes, until crispy and slightly browned.  Remove from oven and place cheese slices on bread.  Broil for about 2 more minutes, until the cheese is melted.  Remove from oven.  Top bread with roasted asparagus salsa (try not to get too much of the sauce on the bread or it might get soggy), and top with a sprinkle of Parmesan cheese.  Return to broiler for about 2 more minutes, or until the Parmesan cheese is melted.  Remove from oven and serve immediately.