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.

15M 15M 6
Nutrition facts:
Ingredients: 1 bunch asparagus, trimmed 4 1/2 tbsp. olive oil, divided 1 1/4 cup roasted red peppers, drained and chopped 3 tbsp. red wine vinegar 1 garlic clove, minced 1/4 tsp. salt 1/8 tsp. cracked black pepper 1 (10.5 oz.) French baguette loaf, cut on a bias into 3/4 inch thick slices 1 garlic clove 1/2 cup shaved Parmesan cheese 3 oz. shaved prosciutto Instructions: Toss asparagus with 2 tablespoons olive oil. Grill asparagus, covered, on medium-high 8 minutes or just until tender, turning once halfway through cooking. Chop asparagus into 1 inch pieces; toss with roasted red peppers, red wine vinegar, minced garlic, salt and cracked black pepper. Set aside. Brush both sides of French baguette with remaining 2 1/2 tablespoons olive oil. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove. Top each crostini with about 2 tablespoon asparagus mixture. Evenly top with shaved Parmesan cheese and shaved prosciutto.

Grilled Asparagus, Red Pepper & Prosciutto Bruschetta

15-Minute Lunch, 30-Minute Dinner, Appetizers, Grilling

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

15M

6

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

Ingredients

  • 1 bunch asparagus, trimmed
  • 4 1/2 tbsp. olive oil, divided
  • 1 1/4 cup roasted red peppers, drained and chopped
  • 3 tbsp. red wine vinegar
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. cracked black pepper
  • 1 (10.5 oz.) French baguette loaf, cut on a bias into 3/4 inch thick slices
  • 1 garlic clove
  • 1/2 cup shaved Parmesan cheese
  • 3 oz. shaved prosciutto

Instructions

  1. Toss asparagus with 2 tablespoons olive oil. Grill asparagus, covered, on medium-high 8 minutes or just until tender, turning once halfway through cooking.
  2. Chop asparagus into 1 inch pieces; toss with roasted red peppers, red wine vinegar, minced garlic, salt and cracked black pepper. Set aside.
  3. Brush both sides of French baguette with remaining 2 1/2 tablespoons olive oil.
  4. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
  5. Top each crostini with about 2 tablespoon asparagus mixture. Evenly top with shaved Parmesan cheese and shaved prosciutto.

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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