🔥 Get Out and Grill
Shop Now >

Grilled Asparagus, Red Pepper & Prosciutto Bruschetta

Asparagus, red peppers and prosciutto make this bruschetta out of this world.

15 mins
6 Serving(s)
Grilled Asparagus, Red Pepper & Prosciutto Bruschetta


  • 1 bunch asparagus, trimmed
  • 4 1/2 tbsp. olive oil, divided
  • 1 1/4 cup roasted red peppers, drained and chopped
  • 3 tbsp. red wine vinegar
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. cracked black pepper
  • 1 (10.5 oz.) French baguette loaf, cut on a bias into 3/4 inch thick slices
  • 1 garlic clove
  • 1/2 cup shaved Parmesan cheese
  • 3 oz. shaved prosciutto


  1. Toss asparagus with 2 tablespoons olive oil. Grill asparagus, covered, on medium-high 8 minutes or just until tender, turning once halfway through cooking.
  2. Chop asparagus into 1 inch pieces; toss with roasted red peppers, red wine vinegar, minced garlic, salt and cracked black pepper. Set aside.
  3. Brush both sides of French baguette with remaining 2 1/2 tablespoons olive oil.
  4. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
  5. Top each crostini with about 2 tablespoon asparagus mixture. Evenly top with shaved Parmesan cheese and shaved prosciutto.


Crostini can be prepared up to 2 days in advance. Cool completely, then place in a large zip-tight plastic bag; seal bag, pressing out excess air. Store crostini at room temperature.