Appetizer/Small Plates

Grilled Asparagus Bruschetta

The popular bread-based appetizer is elevated by a sophisticated topping of asparagus, goat cheese, and balsamic vinegar.
  • 0:37 TIME
  • 6 Portions




1 each

Olive oil

1/2 cup

Minor's Roasted Garlic Flavor Concentrate Gluten Free

2 Tbsp.

Asparagus spears, trimmed

2 cup

Olive oil

1 Tbsp.

Cherry tomatoes

1-1/2 cup

Basil, chiffonade

2 Tbsp.

Balsamic vinegar

1/4 cup
Olive oil1 Tbsp.

Goat cheese

4 oz.

Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as-is

2 Tbsp.



  1. Preheat oven to 350°F.
  2. Slice baguette on the bias; rub with ½ cup olive oil and garlic concentrate. Bake in the oven until fragrant and toasted.
  3. Toss asparagus in olive oil; add salt and pepper to taste. Grill and cut into smaller pieces.
  4. Halve cherry tomatoes and combine in a bowl with asparagus, basil chiffonade, balsamic vinegar, and 1 Tbsp. olive oil, and season to taste with salt and pepper.
  5. Whip goat cheese together with vegetable reduction.
  6. Spread goat cheese mixture onto each baguette slice, top with asparagus mixture, and garnish with additional basil chiffonade