Asparagus Bruschetta Recipes

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ASPARAGUS BRUSCHETTA



Asparagus Bruschetta image

Make and share this Asparagus Bruschetta recipe from Food.com.

Provided by Derf2440

Categories     Spreads

Time 20m

Yield 18 serving(s)

Number Of Ingredients 8

18 stalks thin asparagus, about 1 large bunch
1 teaspoon olive oil
1/8 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup extra smooth ricotta cheese or 4 1/2 ounces log creamy goat cheese
3 tablespoons finely chopped mint or 3 tablespoons chives
18 toasted baguette, slices 1/2 inch thick
3 tablespoons finely grated lemons, zest of

Steps:

  • Steam asparagus for 3 minutes, immediately plunge into icewater.
  • When cool, drain well, pat dry with paper towels.
  • Cut asparagus in half diagonally.
  • Place in a medium size bowl.
  • Drizzle with oil, then sprinkle with salt and pepper.
  • Mix well.
  • In a small bowl, stir cheese with herbs.
  • Spread over baguette slices.
  • Top each with asparagus spears.
  • Garnish with lemon zest.

Nutrition Facts : Calories 2993.6, Fat 20.5, SaturatedFat 6, Cholesterol 5.2, Sodium 5286.6, Carbohydrate 581, Fiber 25.9, Sugar 27.1, Protein 123

GRILLED ASPARAGUS BRUSCHETTA



Grilled Asparagus Bruschetta image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 8

12 thick asparagus spears, woody stems trimmed
2 tablespoons extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper
4 slices sourdough bread
2 cloves garlic, peeled
10 ounces goat cheese
1/4 cup oil-packed sun-dried tomatoes, julienned
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat a grill or grill pan over medium-high heat.
  • Toss the trimmed asparagus with the olive oil and some salt and pepper. Grill until lightly charred on each side, but still robust and crunchy, about 5 minutes. When cool enough to handle, cut the asparagus into very thin slices on the bias (diagonal), and set aside.
  • Brush both sides of the bread slices with olive oil. Grill the bread on both sides until toasted with nice grill marks. Remove from the grill and immediately rub the slices of bread on one side with the peeled garlic cloves.
  • In a medium bowl, mix together the goat cheese, tomatoes and red pepper until well combined. Spread the goat cheese mixture on the grilled bread in an even layer. Divide the asparagus among each slice of bread, layering it on top of the cheese mixture. Cut each slice in half, and serve the bruschetta immediately.

ASPARAGUS BRUSCHETTA



Asparagus Bruschetta image

For a light bite, Elaine Sweet created these pretty appetizers. "I really like asparagus, so I'm always trying it in different things," says the Dallas, Texas reader. "This is a delicious twist on traditional bruschetta."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French bread baguette (1/2 inch thick), toasted
1/2 cup crumbled blue cheese

Steps:

  • In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime zest, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto toasted bread. Sprinkle with blue cheese.

Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 237mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS-PROSCIUTTO BRUSCHETTA



Asparagus-Prosciutto Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F until slightly crisp, 7 minutes. Spread softened butter on the toast rounds. Top with sliced prosciutto and the roasted asparagus.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO



Asparagus Wrapped in Crisp Prosciutto image

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

Provided by Teresa Haider

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 16

Number Of Ingredients 3

1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
  • Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
  • Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g

ASPARAGUS GOAT CHEESE BRUSCHETTA WITH PORCINI VINAIGRETTE



Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette image

Provided by Shelley Wiseman

Categories     Bread     Mushroom     Appetizer     Quick & Easy     Graduation     Wedding     Goat Cheese     Asparagus     Spring     Shower     Engagement Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1/2 ounce dried porcini mushrooms
1 cup boiling water
1/4 cup sherry vinegar
1/4 cup minced shallots
2 teaspoons sugar
1/4 cup extra-virgin olive oil, plus additional for brushing
2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches
8 ounces fresh goat cheese, softened
8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed

Steps:

  • Make vinaigrette:
  • Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.
  • Make bruschetta:
  • Preheat oven to 400°F with rack in upper third.
  • Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.
  • Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
  • Halve asparagus crosswise.
  • Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.
  • Spread goat cheese mixture generously on toasts.
  • To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.

BRUSCHETTA WITH FONTINA AND ASPARAGUS



Bruschetta with Fontina and Asparagus image

Toast topped with asparagus and two types of cheese makes for a rustic appetizer; truffle oil adds a luxurious note.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1 loaf country bread (about 3/4 pound), sliced into 10 1/4-inch-thick slices
1 clove garlic, crushed
2 tablespoons olive oil
Coarse salt
1 1/2 large bunches (about 1 1/4 pounds) asparagus, tough ends trimmed
8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
2 ounces Parmesan cheese, grated on the small holes of a box grater (about 1/4 cup)
2 tablespoons truffle oil (optional)

Steps:

  • Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.
  • Preheat oven to 350 degrees. Bring a large saucepan of water to a boil over high heat; add salt generously. Add asparagus, and cook until tender, about 3 minutes. Drain asparagus, and set aside.
  • Place toasted bread on a baking sheet, and sprinkle fontina evenly over slices. Arrange about 3 to 4 asparagus spears on top of each. Sprinkle Parmesan over asparagus, dividing evenly.
  • Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.

ASPARAGUS BRUSCHETTA



Asparagus Bruschetta image

For a light bite, Elaine Sweet created these pretty appetizers. I really like asparagus, so Im always trying it in different things, says the Dallas, Texas reader. 'This is a delicious twist on traditional bruschetta.'

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 13

3 cups water
½ pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
¼ cup minced fresh basil
3 medium (4-1/8" long)s green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic clove (blank)s garlic cloves, minced
1 ½ teaspoons grated lime peel
¼ teaspoon salt
¼ teaspoon pepper
12 slices French baguette, toasted
½ cup crumbled blue cheese

Steps:

  • In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  • In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 22.8 g, Cholesterol 8.4 mg, Fat 6.3 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 2.6 g, Sodium 443.6 mg, Sugar 1.9 g

ASPARAGUS SOUP WITH BRIE BRUSCHETTA



Asparagus Soup with Brie Bruschetta image

Creamy and delicious describe this fresh asparagus soup blended with Progresso® chicken broth. Serve with crusty bread slices topped and broiled with buttery brie for a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 20

1 1/2 pounds fresh asparagus, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 cup diced onion
1/2 cup diced celery
1 carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
2 teaspoons finely chopped fresh thyme leaves
2 cups loosely packed spinach
2 teaspoons freshly grated lemon peel
1 cup heavy whipping cream or buttermilk (if using buttermilk, cut the lemon peel in half)
1/2 teaspoon gray sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Grated peel of 1 medium orange
1 loaf crusty French or Italian bread, sliced
1/4 cup butter, softened
1 1b Brie cheese, sliced

Steps:

  • Snap off ends from asparagus and peel any tough skin from the stalks; set aside.
  • In 3-quart saucepan, heat oil and 1 tablespoon unsalted butter over medium-high heat until hot. Add garlic to oil and butter; cook until light brown. Add onion and celery; reduce heat to medium and cook 10 minutes, stirring occasionally, until vegetables are tender.
  • Meanwhile, make the gremolata. In 8-inch skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently; transfer to small bowl. Stir in the parsley and orange peel; set aside.
  • In saucepan, add asparagus, broth and thyme to vegetable mixture. Heat to boiling; cook about 3 minutes or until asparagus is tender. Stir in spinach and lemon peel (the spinach will wilt in the soup). Pour soup into blender in small batches; cover and puree each batch until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
  • Return soup to saucepan and heat over low heat until hot. Stir in the whipping cream, salt and pepper. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
  • Set oven control to broil. To make bruschetta, butter bread slices on both sides and top each with several slices of brie (2 to 3 oz per bread slice). Broil with tops about 5 inches from heat until cheese is bubbly and slightly browned.

Nutrition Facts : Calories 880, Carbohydrate 60 g, Cholesterol 165 mg, Fat 7, Fiber 5 g, Protein 31 g, SaturatedFat 32 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 12 g, TransFat 2 g

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