Asparagus and Parma bruschetta

Asparagus and Parma bruschetta


5 people made this

About this recipe: I experiment a lot with bruschetta toppings but I have to say that the combination of fresh asparagus and salty cured ham works a treat. Drizzle with balsamic vinegar for a little sweetness.

kristen Shetland, Scotland, UK

Serves: 6 

  • 12 asparagus tips
  • 1 tablespoons extra virgin olive oil
  • 1 French baguette, diagonally sliced into 12
  • 2 garlic cloves, peeled
  • 2 sun-dried (or very ripe) tomatoes, thinly sliced
  • 12 slices Italian Parma ham or proscuitto
  • 1 tablespoon balsamic vinegar
  • 120g soft goats cheese, sliced
  • Salt and pepper

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Place the asparagus spears on a baking tray. Drizzle with olive oil and place under a hot grill for a few minutes or until slightly charred and softened.
  2. Lightly toast the baguette slices of bread under the grill. Rub the garlic clove over each slice of bread while it's still warm. Arrange some of the diced tomatoes on each slice.
  3. Place a rolled slice of proscuitto or parma ham on each slice of bread. Top with asparagus and drizzle a tiny bit of balsamic vinegar on top. Place a slice of goats cheese ont op of each one and season with a little salt and pepper.
  4. Arrange on a large platter and serve immediately.

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Reviews (1)


Have made something similar for years but never thought of adding some balsamic vinegar at the end. Great tip! - 22 Nov 2011

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