Roasted asparagus bruschetta appetizer

Around a decade ago, I began swapping out tomatoes for roasted asparagus in my springtime bruschetta.

While I love tomato bruschetta as much as the next person, there’s something so wonderfully seasonal about swapping in asparagus while tomatoes are still ripening.

For this colorful appetizer, asparagus is roasted in the oven, and seasoned with olive oil, garlic, and balsamic, which heightens its natural flavors in the most inviting of ways.

Then it's served on slices of toasted baguette smeared with non-dairy cream cheese, and topped with toasted pine nuts for crunch and a rich, nutty bite.

Serve it at your next spring or summer soirée!

In this post:

Here are the ingredients you will need to make this recipe.

Asparagus: Look for firm, plump stalks with tips that are intact and tight. Avoid any bunches that are wrinkly or limp.

For this recipe, choose asparagus that is on the thinner side. It fits better on the toasted bread.

Extra virgin olive oil: Use a good quality extra virgin olive oil that you enjoy. Oil helps with browning and balances the tanginess of the balsamic vinegar.

Salt: Salt heightens the natural flavors of the ingredients.

Balsamic vinegar: It adds a bold sweet yet tart flavor.

Basil: Fresh basil is a must. Look for vibrant green leaves that look hydrated. Avoid basil with dark spots or wilting.

Garlic: Choose firm garlic that doesn't have dark spots. You can mince the garlic by hand, but a garlic press or zester-style grater makes easy work.

Pepper: Freshly ground provides a more robust flavor.

Pine nuts: Choose plump, light brown pine nuts. Avoid any that are shriveled, dark brown, or generally past their prime. If you’re only buying pine nuts for this recipe, bulk bins can be more cost effective than buying a whole bag.

Baguette: Choose a bread with a sturdy crust that’s firm enough to hold the asparagus topping. Ciabatta baguette from Trader Joe’s is my go-to, but any Italian or French bread, like a baguette, works here.

The number of asparagus bruschetta slices you get will depend on the width of your bread. Wider slices mean fewer pieces, while narrower bread will yield more.

Vegan cream cheese: Opt for a mild and spreadable non-dairy cream cheese like Miyoko’s classic plain.

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

1. Put cut pieces of asparagus on a baking sheet, toss with oil, and a pinch of salt. Roast until there are brown spots, stopping occasionally to shake the pan for even cooking.

2. During the last 5 minutes of roasting time, put lightly oiled bread slices in the oven to warm.

3. Remove the asparagus from the oven, and toss it in a large mixing bowl with:

• Balsamic vinegar
• Extra virgin olive oil
• Minced garlic
• Fresh basil
• Pepper

4. Toast pine nuts in a dry skillet.

5. Move the toasted bread to a serving platter. Slather it with vegan cream cheese, and top it with the asparagus mixture. Finish with a sprinkling of toasted pine nuts.

This asparagus appetizer is a lovely starter for a spring meal with any of the following:

• Chickpea scramble
• Vegan frittata
• Grilled portobello mushrooms
• Air fryer vegan stuffed peppers

It also makes a delicious side dish with any of these soups: 

• Creamy vegan tomato soup
• Vegan vegetable beef soup
• Vegan chicken noodle soup
• Creamy gnocchi soup with kale

This appetizer is best served fresh while the asparagus is bright green, and the bread is nicely toasted. However, it’s still very tasty when reheated in the air fryer. The cream cheese pops even more when it’s warmed.

Store leftovers in an airtight container in the fridge. They will keep for 3 or 4 days.

Reheat in a single layer in the air fryer at 390 degrees for about 7 minutes or until warmed throughout.

I haven’t tried reheating in the oven, but my best estimation would be 400 degrees for about 9 minutes.

📖 Recipe

Roasted asparagus bruschetta

Author: Cadry Nelson

5 from 4 votes

Nothing says spring like asparagus! For this starter, roasted asparagus is tossed with balsamic vinegar, extra virgin olive oil, garlic, and fresh basil. It's served warm on toasted baguette, and topped with toasted pine nuts for crunch.

It makes an excellent appetizer for a spring soiree or brunch. 

Makes about 20 pieces

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 people

Course: Appetizer

Cuisine: American, Vegan

Keyword: crostini, finger food, party food

Ingredients

• ▢ 12 ounces asparagus choose thin stalks & cut into 1-inch pieces with woody ends removed
• ▢ 3 teaspoons extra virgin olive oil divided + extra for lightly oiling bread
• ▢ Pinch of salt plus more to taste
• ▢ 1 baguette cut into ½ to ¾ inch slices*
• ▢ 2 teaspoons balsamic vinegar
• ▢ ¼ cup fresh basil leaves roughly chopped small
• ▢ 2 small cloves garlic minced
• ▢ Freshly ground pepper to taste
• ▢ 2 Tablespoons pine nuts
• ▢ 4 ounces vegan cream cheese Miyoko's plain cream cheese is my favorite

Instructions

• ▢
  Preheat oven to 425 degrees. If you like, line a baking sheet with parchment paper. (Parchment paper isn't strictly necessary, but it makes for easy clean-up.)
• ▢
  Put asparagus pieces on the baking sheet. Toss it with 1 teaspoon of extra virgin olive oil and a pinch of salt. Spread the pieces evenly across the baking sheet for even roasting.

  Put the baking sheet in the oven, and bake for 12 to 15 minutes, shaking the pan once halfway through for even browning. (If the asparagus isn't ready at 15 minutes, cook until browned, up to an additional 5 minutes.)
• ▢
  Line the baguette slices on a second baking sheet. Lightly oil them with additional extra virgin olive oil, if desired. During the last 5 minutes of asparagus roasting, put the baguette slices in the oven to bake until toasted.

  Once the asparagus & bread are ready, remove them from the oven & set aside.
• ▢
  In a mixing bowl, combine the remaining 2 teaspoons of extra virgin olive oil with balsamic vinegar, basil, garlic, and fresh ground pepper. Stir in the roasted asparagus, and another pinch of salt (or to taste).
• ▢
  Bring a non-stick skillet to a medium heat. Put the pine nuts in the skillet and toast for 3-5 minutes, flipping the pine nuts half-way through, so that they are evenly browned. (Be careful not to let them burn. It can happen fast.) Once they have browned, remove them from heat.
• ▢
  Put the bread slices on a serving platter. Slather each slice of toasted baguette with vegan cream cheese.
• ▢
  Top each toasted baguette slice with generous spoonfuls of the asparagus mixture. Then add a sprinkling of toasted pine nuts. Serve immediately.

Notes

*You will not need the entire baguette. There is enough asparagus mixture for about 20 baguette slices. (The amount varies depending on if your bread is thick or narrow, and how heavily you top it.)

Storage & reheating instructions: This appetizer is best served warm and fresh. Store leftovers in an airtight container in the fridge. They will keep for 3 or 4 days.

Reheat in a single layer in the air fryer at 390 degrees for about 7 minutes, or until warmed throughout. Or reheat in a conventional oven at 400 degrees for about 9 minutes.

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Nutrition

Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg

Content updated May 30, 2025. Originally posted May 2015.