Grilled Asparagus, Red Pepper & Prosciutto Bruschetta | Schnucks
Grilled Asparagus, Red Pepper & Prosciutto Bruschetta Grilled Asparagus, Red Pepper & Prosciutto Bruschetta

Asparagus, red peppers and prosciutto make this bruschetta out of this world.

15 M 6

Grilled Asparagus, Red Pepper & Prosciutto Bruschetta

Appetizers, Grilling

Asparagus, red peppers and prosciutto make this bruschetta out of this world.

15 M

6

Asparagus, red peppers and prosciutto make this bruschetta out of this world.

Ingredients

  • 1 bunch asparagus, trimmed
  • 2 tbsp olive oil
  • 1¼ cup roasted red peppers, drained and chopped
  • 3 tbsp red wine vinegar
  • 1 garlic clove, minced
  • ¼ tsp salt
  • ⅛ tsp cracked black pepper
  • ½ cup shaved Parmesan cheese
  • 3 oz shaved prosciutto

Instructions

  1. Toss asparagus olive oil. Grill asparagus, covered, on medium-high 8 minutes or just until tender, turning once halfway through cooking.
  2. Chop asparagus into 1" pieces; toss with roasted red peppers, red wine vinegar, minced garlic, salt and cracked black pepper.
  3. Top each crostini with about 2 tbsp asparagus mixture. Evenly top with shaved Parmesan cheese and shaved prosciutto.

Crostini

Ingredients
  • 1 (10.5 oz) French baguette loaf, cut on a bias into ¾" thick slices
  • 2½ tbsp olive oil
  • 1 garlic clove
Instructions
  1. Brush both sides of French baguette with 2½ tablespoons olive oil.
  2. Grill slices on medium-high 1½ minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
Cook’s Wisdom

Crostini can be prepared up to 2 days in advance. Cool completely, then place in a large zip-tight plastic bag; seal bag, pressing out excess air. Store crostini at room temperature.

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