Bruschetta is a super easy option when you want to make a really tasty, casual appetizer. I love the classic version with fresh tomatoes, basil and maybe a bit of garlic, but it’s nice to find new variations and switch it up a bit. There are so many amazing veggies that you can use as toppings. For example, check out our zucchini toast appetizer. But I absolutely love asparagus too, so here I decided to share my green asparagus bruschetta, which is just as easy to make.
Bruschetta is also great for brunch or as a light lunch. Or if you have a large party, you might want to make different kinds of bruschetta. A platter full of different bruschetta like e.g. these green asparagus bruschetta, zucchini toast and classic tomato bruschetta would look absolutely gorgeous. Imagine all those beautiful colours together! Of course the only problem is, your guests might not have room for dinner after!
If you find yourself having accidentally run out of feta, you can easily leave out the cheese. Or perhaps use shavings of Parmesan or Pecorino instead. I just really like the combination of the delicately savoury, slightly earthy, taste of the asparagus and the creamy saltiness of the feta.
Bruschetta with creamy green asparagus and feta (serves 4-6 as an appetizer)
1 tbsp canola (rapeseed) oil
1.1 oz (500 g) fresh green asparagus
½ cup (125 ml) full cream, minimum 35% fat
2.6 oz (75 g) feta, crumbled
Salt and pepper
4-6 slices of bread (about double if you use baguette)
1. First, wash the asparagus and break off the lower ends. You do this best by holding both ends of each asparagus, then bend it until it snaps. This way you avoid frayed ends that are hard to chew. Then cut up the asparagus into bite sizes.
2. Now, prepare the bread. If you like, cut the bread slices in halves (makes the bruschetta a bit easier to handle if eaten while standing up, and maybe without a plate). Drizzle both sides of each piece with olive oil, and toast the bread until golden (about 5 min.), either in the oven or in a pan on the stove. Place on a serving platter until the asparagus topping is ready.
3. Heat up a pan with the canola oil on medium-high heat. Throw in the asparagus and toss continually to sauté them evenly for 3-4 minuttes. Turn down the heat if the asparagus start to brown.
4. Next, pour in the cream, and turn the heat up high till the cream starts thickening and reduces. After a couple of minuttes, the cream should have turned thick, leaving you with a creamy asparagus topping. Season with salt and pepper to taste. Arrange the topping on the toasted bread slices and garnish with crumbled feta and a drizzle of olive oil and maybe some freshly milled black pepper on top.