Bruschetta with Roasted Red Peppers and Asparagus

Sweet roasted red pepper puree and charred fresh spring asparagus. Placed on top of olive oil toasted french bread crostinis.  

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One of my favorite apps that I make for parties is bruschetta. They are easy to prepare and you can use so many toppings and mix and match seasonal ingredients. I also love that it is its own little package and is easily picked up. Right now asparagus are in season and I love grilled asparagus. Roasted red pepper puree is also one of my go to spreads because one, It adds so much color and two, it is packed with flavor.

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What ingredients do you need for bruschetta with roasted red peppers and asparagus?

• French Baguette
• Olive Oil
• Sea Salt
• Pepper
• Asparagus
• Parmesan cheese
• Red Peppers
• Garlic Cloves
• Red Wine Vinegar

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The Recipe

Set the oven to 350 degrees.Slice the baguette and place on a sheet pan. Drizzle generously with olive oil and sprinkle with salt and pepper, toast in the oven until golden brown. Brush down and clean your grill well, then oil with vegetable oil or spray. This is very important, so that the asparagus sits on the grill to get nice charr marks.  

Place asparagus, so they are all touching the grill and laying flat not on top of each other. Be patient and do not keep moving them, let the cook. When they are nicely charred on one side, they should be cooked through. If they are very thick, flip and continue to grill until crisp but cooked through. Then remove from the grill brush with olive oil and set aside.

You can either buy roasted peppers or roast your own. If you want to roast your own peppers then place the peppers on a high heat grill or directly on a gas burner on high heat right on top of the flames. Let them cook until they are completely charred all over, turning as they blacken. When the entire surface is charred, place them in a ziplock bag or bowl covered with plastic and let the peppers cool for about 20 minutes. When the peppers are cool, place them on a cutting board and scrape off 80-90% of the charred black bits. You want to leave some for flavor. Remove the stem and seeds. Place peppers, garlic olive oil, vinegar and parmesan in a blender or food processor and purée. Then taste and season with salt and pepper.

Smear roasted pepper purée on toasted baguette and top with grilled asparagus and shredded parmesan cheese.

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Recipe Tips:

• If you are short on time, you could buy the roasted pepper puree. There are many brands that are available. If you look in the European aisle of the grocery store you will find them. Although fresh is always best, this is an acceptable short cut.
• The roasted pepper puree can be used as a sandwich spread or vegetable dip as well as served with grilled chicken or fish. I like to make a big batch so I have leftovers for the week.

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Make Ahead:

• You can make the roasted pepper puree up to 4 days ahead.
• I would grill the asparagus the day of service so it is not mushy. Also toast the bread the day of so it does not get stale and chewy.

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Storing tips:

• Store any leftover pepper puree or asparagus in the refrigerator.

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