Asparagus Pesto Crostini


  1. Slice French loaf at a 45° angle. Toast 5 slices in an oven until golden brown. Once toasted, spread pesto over the bread evenly.
  2. Toss the asparagus in olive oil and grill. Cut cherry tomatoes in half and toss in olive oil and grill.
  3. When asparagus is grilled, cut 3 times at a 45° angle. Shingle 3 pieces of asparagus on each crostini slice.
  4. Plate on a long platter. Arrange the roasted tomatoes around the crostinis.


  • 2 oz. balsamic glaze
  • 5 slices Heritage Ovens® Bread, Baguette(s), Artisan French
  • 5 slices Peak Fresh Produce® Asparagus, Fresh
  • 4 Peak Fresh Produce® Tomato(es), Cherry
  • 1/2 oz. Piancone® Oil, Olive, Extra Virgin
  • 3 oz. Roma® Pesto Basil Sauce