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CROSTINIS: Asparagus Crostinis



  • 12 fresh asparagus spears
  • 4 tablespoons Calabrian Pesto Olive Oil
  • 1/8 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1 French bread baguette cut into 12 1/2 inch slices
  • 6 ounces Gouda cheese, cut into 12 slices
  • pepper flakes – optional
  • chopped parsley for garnish


  1. Cut the asparagus tips into 2-inch lengths.
  2. Place asparagus tips in a 15x10x1-inch baking pan lined with
    parchment paper. Drizzle with 1 teaspoon of Spicy Calabrian Pesto Olive
    Oil and toss to coat.
  3. Sprinkle with seasoned salt and pepper.
  4. Bake at 425°F for 10 to 15
    minutes or until crisp-tender.
  5. Brush baguette slices on both sides with remaining oil. Place on a baking
    sheet and broil for 1 to 2 minutes on each side or until toasted.
  6. Top each slice gouda cheese and asparagus. Broil 3 to 4 inches from the
    heat for 2 to 3 minutes or until cheese is melted.