A delicious twist on a traditional bruschetta! Baguette crostini topped with fresh asparagus, spicy pesto oil and Gouda cheese makes for a rustic appetizer.
12 fresh asparagus spears
4 Tbsp. Di Oliva Spicy Calabrian Pesto Olive Oil – divided
1/8 tsp. seasoned salt
1/8 tsp. pepper
1 French bread baguette cut into 12 1/2 inch slices
6 oz. Gouda cheese, cut into 12 slices
Pepper flakes – optional
Chopped parsley for garnish
Cut the asparagus tips into 2-inch lengths.
Place asparagus tips in a 15x10x1-inch x 1-inch baking pan lined with parchment paper. Drizzle with 1 teaspoon of Spicy Calabrian Pesto Olive Oil and toss to coat.
Sprinkle with seasoned salt and pepper. Bake at 425°F for 10 to 15 minutes or until crisp-tender.
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.
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.