Prime Time Roasted Red Pepper and Asparagus Crostini

Course Appetizer


  • 2 Prime Time Red Bell Peppers
  • 24 Prime Time Asparagus Tips (reserve stalks for another use)
  • 1 whole garlic bulb
  • 1 sprig rosemary
  • olive oil
  • salt and pepper to taste
  • 1 French baguette
  • 2 tsp balsamic vinegar, plus more for drizzling


  • Preheat oven to 400 degrees. Slice off top of the whole garlic bulb. Place bulb on a square of foil. Drizzle with olive oil and a pinch of salt, pepper and rosemary sprig. Wrap foil around the bulb. Cut Prime Time Red Bell Peppers in half; remove pith and seeds. Place on a sheet of foil (or baking sheet). Brush with olive oil. Roast bulb and Pepper halves 25-30 minutes or until garlic is soft and peppers begin to char. Set aside to cool.
  • Lower oven temperature to 350 degrees. Slice baguette into 3/4 inch slices. Place on an ungreased baking sheet. Brush with olive oil; turn slices over and repeat. Bake 15 minutes or until golden brown. Meanwhile, in a large skillet, bring 1/2 inch of water and salt to a boil. Add Prime Time Asparagus, reduce heat and simmer 3-5 minutes or until bright green and still somewhat resistant when pierced. Drain and cool.
  • Squeeze roasted garlic from bulb into a small bowl; spread on crostini slice. Slice roasted Red Pepper into thin strips and place in a small bowl. Drizzle with balsamic vinegar. Mix gently until Peppers are coated. Place a few Peppers on crostini and top with two steamed Asparagus tips. Drizzle with balsamic vinegar. Season with salt and pepper to taste.


Recipe and photo courtesy of
Keyword asparagus, Bell Pepper, Crostini