Delicious Asparagus Bruschetta Recipe is a Fresh Taste of Spring
Bruschetta is always a good idea. Although the traditional Italian version is typically topped with tomatoes or meat or cheese, it’s fun to get creative and try different toppings. The pros in our test kitchen did just that and came up with this irresistible asparagus bruschetta recipe. Thick slices of bread are grilled and then topped with a creamy mixture made with cream cheese, lemon and fresh peas. Next, lightly cooked asparagus is tossed with some more fresh peas and olive oil and divided among the toasts. We finish the dish with some fresh mint and plenty of pecorino cheese. The result is crispy and cheesy and bursting with bright flavor. Serve this bruschetta at your next weekend brunch or as an appetizer at a cookout. Guests will gobble it down because it’s that good.
This asparagus bruschetta recipe is also quick and easy. You can whip it up in no time!
Yields
Total Time
Prep Time
Ingredients
- 8 (½" thick) slices bread
- 1 cup frozen peas, thawed
- 1 lb. asparagus, trimmed
- 1 (8 oz.) pkg. cream cheese, at room temp.
- 1 tsp. grated lemon zest
- 2 tsp. lemon juice
- ½ tsp. salt
- 1 Tbs. olive oil
- 1 cup mint leaves
- ⅓ cup grated pecorino
Instructions
Prepare grill for medium direct-heat cooking or heat grill pan. Coat both sides of bread slices with cooking spray. Grill bread, flipping once, until toasted, 1-2 min. per side.
In pot of salted boiling water, cook peas and asparagus 30 sec. Drain. Transfer to bowl of ice water. Drain; pat dry. Halve asparagus lengthwise and crosswise; transfer to bowl. In food processor, process cream cheese, half of peas, lemon zest and juice and 1⁄4 tsp. salt until blended. Toss remaining peas with asparagus, oil and remaining salt. Spread cheese mixture over toasts. Top with asparagus mixture, mint and pecorino.
Nutrition
- Calories: 277
- Fat: 16 gram
- Saturated Fat: 7 gram
- Protein: 9 gram
- Carbohydrate: 27 gram
- Fiber: 3 gram
- Cholesterol: 35 mg
- Sugar: 3 gram
- Sodium: 507 mg
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This story was originally published May 1, 2025 at 5:30 AM.