Roasted asparagus bruschetta

Roasted asparagus with toasted pine nuts on vegan cream cheese & toasted baguette.

5 from 4 votes

Roasted asparagus bruschetta

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

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American, Vegan

Keyword: crostini, finger food, party food

Servings: people

Calories: 98kcal

Author: Cadry Nelson

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.

Nutrition