Tomato Asparagus Bruchetta

Recently we have been on an asparagus binge, I wonder how I went so many years thinking I hated it! From eggs to a simple side dish this little green veggie is so versatile.  I am planning a baby shower for a dear friend of mine and I think that these would be a great addition to the menu of appetizers we are having.

I can only imagine how these would taste with a little mozzarella cheese and warmed in the oven!


Recipe By Chef Todd


  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.

Categories: Appetizers Quick Vegetarian