Asparagus and Fig Bruschetta


  1. Brush ciabatta with olive oil then sprinkle with asparagus. Place on a sheet pan and bake for 6-8 minutes in 400° oven. Remove and cool for service.
  2. Whip together in a mixing bowl cream cheese, blue cheese, walnuts, basil, salt, and pepper.
  3. Spread blue cheese mixture on ciabatta, top with one or two asparagus spears then a layer of sliced figs, drizzle with balsamic glaze and serve.


  • 12 slices Delancey Street Deli® ciabatta bread
  • 1/4 cup Piancone Epicureo® unfiltered extra virgin olive oil
  • 3 tbsp Roma® Cheese, Parmesan, ground
  • 1 lb Peak Fresh Produce® Asparagus, stem removed, peeled, and blanched
  • 1/2 lb fig(s), fresh, sliced
  • 2 cups Nature's Best Dairy® Cream Cheese
  • 1 cup Roma® Cheese Crumbles, Blue
  • 1/4 cup Magellan® walnut pieces
  • 1 tbsp Peak Fresh Produce® Basil, minced
  • 1/4 tsp Magellan® sea salt
  • 1/8 tsp Roma® Black Pepper, Ground
  • Piancone® Balsamic Glaze