Tomato Asparagus Bruschetta

by Todd Leonard CEC on January 18, 2013
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 4/5


A delightful bite!

Serves: 24

Prep Time: 30 min

Cook Time: 15 min

Total Time: 45 min

Total Time:
Prep Time:
Cook Time:
45 min
30 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. In a small saucepan, reduce 1 cup balsamic vinegar with sugar until syrupy and amount is reduced to ¼ –½ cup. Cool and set aside.
  2. Combine all remaining ingredients except cheese and stir to incorporate. Cover tightly and let rest in refrigerator for 30 minutes.
  3. Slice baguette into 24 even slices about 1/2" thick and brown both sides in a skillet with noble amounts of equal portions butter and olive oil.
  4. Lay browned croutons on baking sheet and sprinkle about ¼ cup cheese over them. Bake at 350F for 4–5 minutes to set the cheese. Allow to cool to room temperature.
  5. Top each crouton with about 1 tbsp. tomato mixture, then drizzle balsamic reduction on top and sprinkle with cheese.

Serving Idea: If you have fresh basil, place a small leaf on each bruschetta or chiffonade the basil and sprinkle on top.