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Asparagus and Tomato Crostini
Recipes
Asparagus and Tomato Crostini
12 servings
20 minutes total

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

    1. 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.
    2. 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.
    3. 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%