Asparagus and Stilton bruschetta

Asparagus and Stilton bruschetta


14 people made this

About this recipe: This makes a great nibble, or works well as part of a special lunch with a fresh soup or salad.

amy Hampshire, England, UK

Serves: 6 

  • 250g fresh asparagus, trimmed and cut into 1cm pieces
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 300g cherry tomatoes, halved
  • 4 tablespoons chopped fresh basil
  • 1 to 2 shallots, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 baguette slices, toasted
  • 75g Stilton, crumbled

Prep:25min  ›  Cook:5min  ›  Ready in:30min 

  1. Preheat the oven's grill. Place the asparagus in a swiss roll tin and toss with 1 tsp olive oil. Season with salt and pepper to taste. Grill about 5cm from the heat until tender, shaking the tin halfway through so that the asparagus cooks evenly. Set aside.
  2. In a bowl, combine the asparagus, tomatoes, basil, shallot, oil, garlic, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto toasted bread. Sprinkle with Stilton.

Cook's note

If you want the Stilton to be a bit melty, don't turn off the grill after you've cooked the asparagus -- return the finished bruschetta to the swiss roll tin and grill for a few minutes till the cheese is slightly melted.

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Reviews (2)


Great taste combination, I used a soft blue cheese and the smell with the basil was lovely. Everyone said how good it was, thanks - 15 Oct 2016


Thank you, thank you, thank you! This is now my new favourite starter. The asparagus gives it a great crunch - bit messy to eat but so delicious - 28 Apr 2011

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