Recipes
Asparagus and Tomato Crostini
12 servings
20 minutes total
Shopping list
Ingredients
- ½ cup roasted red peppers
- 1 tablespoon capers
- 1 Bakery baguette
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 1 (8 oz) bag asparagus tips
- 1 cup grape tomatoes
Steps
- Preheat oven to 350°F. Drain red peppers and capers. Slice baguette diagonally into ½-inch-thick slices. Brush slices with 1 tablespoon olive oil; season with ½ teaspoon each salt and pepper. Place slices on baking sheet; bake 5–6 minutes until toasted.
- Microwave asparagus following package instructions. Chop asparagus into small pieces; slice tomatoes into thirds. Toss asparagus and tomatoes with remaining 2 tablespoons olive oil and ½ teaspoon each salt and pepper.
- Place red peppers in food processor bowl; pulse until pureed. Top each bread slice with pepper puree, asparagus mixture, and capers.
Other Preparation Methods
- Appetizer: Toast bread and top with basil pesto and fresh mozzarella cheese.
- Croutons: Cut bread into bite-size cubes; toss with melted butter. Bake in a 350°F oven 5–6 minutes until toasted.
Amount per 1⁄12 recipe serving: Calories 90, Total Fat 4g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 240mg, Total Carb 12g, Fiber 1g, Sugars 1g, Protein 2g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%