How to make crostini - Asparagus and Tomato
Asparagus and Tomato Crostini that is toasted lightly with garlic infused olive oil and topped with fresh constellation or cherry tomatoes, asparagus, garlic, mozzarella cheese, parsley, and a sweet balsamic glaze.
Servings: 20 pieces
- 1 Loaf Baguette Sliced on diagonal in 1/2" pieces
- 1/3 Cup Olive Oil
- 3 cloves Garlic Minced - Can use 1 Tablespoon of jarred minced garlic
- 20 pieces Asparagus tips Save the rest of the asparagus stalk for soups or grilling
- 20 each Constellation or Cherry Tomatoes Sliced in rounds
- 1/3 cup mozzarella cheese shredded
- 1 pinch kosher salt
- 1 Tablespoon Balsamic Glaze
Prep First: Start by placing olive oil and garlic in a bowl, stir to combine. Slice baguette into 1/2" pieces. Slice tomatoes into rounds and set aside. Warm up your pan to grill asparagus. If using oven heat - preheat to 500 degrees.
Place crostini pieces on a sheet tray and brush with olive oil being sure to cover the entire top of the bread. Place under broiler and cook for 2 to 2 and a half minutes being sure not to walk to far away so they don't burn.
While crostini are toasting, place asparagus tips along with remaining olive oil/garlic mixture in your pan. Cook until asparagus is slightly tender. Approximately 5-minutes. turning occasionally
Remove crostini from oven and place sliced tomatoes onto each piece covering as much as possible without overlapping. Be sure to decrease oven temperature to 200-degrees after removing toasted crostini.
Add asparagus tips, one per piece of toast, atop cherry tomatoes and sprinkle with kosher salt.
Sprinkle with mozzarella cheese and return to a 200-degree oven to bake for 10 to 15 minutes.
Remove from oven and drizzle with balsamic glaze. Serve and enjoy!
- This recipe can be made ahead of time by toasting the crostini and storing in an air-tight container in the refrigerator for up to 3 days.
- You can save additional time by grilling asparagus and storing in an air-tight container in the refrigerator for up to 3 days.
- Prepping at the start of the recipe will give you the confidence to complete this recipe without feeling too panicked.
- Be sure to keep your eye on the crostini as it is toasting in the broiler so they don't burn and you have to start over.