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    Home » Appetizers

    Bruschetta-style asparagus appetizer

    Published: Mar 17, 2019 · Modified: Jun 7, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text: Roasted asparagus bruschetta. Asparagus appetizer on board.

    Tomatoes get a night off with this bruschetta-style roasted asparagus appetizer. This vegan canapé features the best of the season.

    Perfect for spring & summer get-togethers!

    Roasted asparagus with pine nuts on toasted baguette on small plate.

    Nothing says spring like asparagus.

    After months of white & gray, those bright green stalks are gratefully welcome.

    This delicate vegetable doesn’t need a lot to be delicious.

    In fact, most of the time I just drizzle it with oil, add a pinch of salt, and roast it in the air fryer or oven.

    Side dishes don’t get much simpler.

    This asparagus appetizer takes it just a bit further by making it an easy vegan canapé.

    This bruschetta-style asparagus recipe is made in a similar fashion as the traditional bruschetta al pomodoro.

    Overhead asparagus appetizers with toasted pine nuts on board.

    Warm asparagus is tossed with balsamic vinegar, extra virgin olive oil, garlic, and fresh basil.

    The warmth of the asparagus takes the bite off of the garlic.

    Then it’s served on slices of toasted baguette.

    Finally, it’s topped with toasted pine nuts for crunch and a rich, nutty bite.

    The vinegar rounds out the flavor.

    And the garlic adds a savory edge without overwhelming.

    Not only is this a lovely starter, it’s also a great side for creamy vegan tomato soup or an easy spinach salad.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Asparagus pieces on cutting board.

    Cut asparagus into bite sized pieces with ends removed.

    Put the pieces on a parchment paper covered baking sheet.

    Asparagus pieces on parchment paper covered baking sheet.

    Drizzle with oil & a pinch of salt.

    Then roast in the oven for 15 to 20 minutes, stopping occasionally to shake the pan for even roasting.

    Sliced baguette on cutting board for air fryer croutons.

    During the last 5 minutes of cooking, toast lightly oiled baguette slices in the oven too.

    In a bowl, combine the following:

    • Balsamic vinegar
    • Oil
    • Garlic
    • Fresh basil
    • Pepper

    Put the roasted asparagus into the bowl. And toss it with the vinaigrette.

    You can either serve it as-is on the toasted bread.

    Or slather the bread with a mild cashew cheese. And then top it with the asparagus mixture.

    A cashew spread helps the asparagus stay in place.

    Plus, everything is more delicious with a smidge of cashew cheese.

    But if you’d prefer a lighter appetizer, going without the cashew cheese lets the flavors of asparagus and garlic really shine.

    Finally, finish it with a sprinkling of pine nuts, lightly toasted in a dry skillet.

    Crostini on wooden board.

    📖 Recipe

    Roasted asparagus appetizer on board.

    Bruschetta-style asparagus appetizer

    Author: Cadry Nelson
    5 from 3 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 28 pieces.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 14 people
    Course: Appetizer
    Cuisine: American, Vegan
    Keyword: crostini, finger food, party food
    Prevent your screen from going dark

    Ingredients

    • 12 ounces thin asparagus cut into 1-inch pieces, woody ends removed
    • 3 teaspoons extra virgin olive oil divided + extra for lightly oiling bread
    • Pinch of salt
    • 2 teaspoons balsamic vinegar
    • ¼ cup fresh basil leaves roughly chopped small
    • 2 small cloves garlic minced
    • Fresh ground pepper to taste
    • 2 Tablespoons pine nuts
    • 1 baguette cut into ½ to ¾ inch slices*
    • 4 ounces cashew cheese** optional

    Instructions

    • Preheat oven to 425 degrees. Put asparagus pieces on a parchment paper covered baking sheet and toss with 1 teaspoon of extra virgin olive oil and a pinch of salt. Spread the pieces evenly across the baking sheet. Put the asparagus in the oven and bake for 15 minutes, shaking the pan once halfway through for even browning. (If it isn't browned and ready at 15 minutes, cook for an additional 5 minutes.)
    • In a mixing bowl, combine the remaining 2 teaspoons extra virgin olive oil with balsamic vinegar, basil, garlic, and fresh ground pepper. Set aside.
    • 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. Once they have browned, remove them from heat.
    • Lightly oil the baguette slices with additional extra virgin olive oil, if desired. Line them on a baking sheet, and put them in the oven to bake for the last 5 minutes of the asparagus roasting. Remove the bread slices and asparagus from the oven. Put the bread slices on a serving platter. Add the asparagus pieces to the mixing bowl and toss to combine. Taste for salt and add more if necessary.
    • If desired, slather each slice of toasted baguette with a mild & spreadable cashew cheese. It’s not essential, but it does help the asparagus to stick to the bread. If you’d prefer a lighter appetizer, skip this step.
    • Top each toasted baguette slice with generous spoonfuls of the asparagus mixture. On top of the asparagus mixture, add a sprinkling of toasted pine nuts. Serve immediately.

    Notes

    *You may not need the entire baguette. There is enough asparagus mixture for about 28 baguette slices.
    **A slathering of mild, spreadable cashew cheese helps the asparagus to stick to the bread. It also adds additional deliciousness! I recommend a mild cashew cheese like Treeline herb-garlic or Miyoko’s plain cream cheese.
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    Nutrition

    Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Sodium: 110mg | Potassium: 77mg | Fiber: 1g | Vitamin A: 205IU | Vitamin C: 1.6mg | Calcium: 21mg | Iron: 1.1mg

    Originally posted May 2015. Recipe, content & photographs updated March 2019.

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    1. B Long

      June 01, 2019 at 10:39 pm

      5 stars
      I substituted Merkt’s Almond Cheese spread and used slivered almonds instead of pine nuts. It was a hit at the party.

      Reply
      • Cadry

        June 07, 2019 at 10:27 am

        Those sound like delicious substitutions! I’m glad it was a hit!

        Reply
    2. Barb

      March 21, 2019 at 11:07 am

      I need spring. So this is perfect!

      Reply
      • Cadry

        March 21, 2019 at 11:19 am

        I feel the same way! This has been an intense winter. I couldn’t be happier about all of the harbingers of spring.

        Reply
    3. Bianca Phillips

      March 18, 2019 at 5:04 pm

      Oooh, I love asparagus. Need to try this!!

      Reply
      • Cadry

        March 21, 2019 at 10:51 am

        Great! I hope you enjoy it, Bianca!

        Reply
    4. Becky Striepe

      May 17, 2016 at 7:51 am

      Ooh yum! Dave can’t eat tomatoes, so I love the idea of a bruschetta that he can enjoy!

      Reply
      • Cadry

        May 17, 2016 at 8:17 am

        Thanks, Becky! I didn’t realize that Dave can’t eat tomatoes. Bummer! Well, I’m glad there’s a bruschetta option everyone can enjoy. 🙂

        Reply
    5. An Unrefined Vegan

      May 27, 2015 at 8:01 am

      So springy! I could make a meal of this :-)!

      Reply
      • Cadry

        June 07, 2015 at 4:46 pm

        You and me both! I’m trying to eat as much of it as I can before the season is over.

        Reply
    6. Shell

      May 26, 2015 at 2:18 pm

      I love bruschetta – believe it or not I’ve actually made it myself, too! As you know, my cooking experience is limited. This looks like a great alternative as we wait for tomato season to arrive!

      Reply
      • Cadry

        June 07, 2015 at 4:47 pm

        Good for you! It won’t be too long until summer tomatoes are on the scene, and then it’s all bruschetta, all the time.

        Reply

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