Roasted Asparagus Bruschetta

20 16 servings, 1 piece (37 g) each
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16 servings, 1 piece (37 g) each

Treat the family to a bistro favourite: a tasty bruschetta made with fresh asparagus spears layered on toasted ciabatta bread with cream cheese and arugula.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Toss asparagus with 2 tsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Place bread slices in single layer on second baking sheet.
  • Bake asparagus and bread 8 min. or until asparagus is crisp-tender and bread is toasted, turning all pieces after 4 min.
  • Mix cream cheese, feta and 2 tsp. of the remaining oil until blended. Toss arugula with lemon zest and remaining oil.
  • Spread toast slices with cream cheese mixture; top with asparagus and arugula.


Prepare using Philadelphia Garden Vegetable Light Cream Cheese Product.


For more tender asparagus, bake an additional 2 to 3 min. before placing over the toast slices.


  • 16 servings, 1 piece (37 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (37 g) each
Calories 130
% Daily Value
Total fat 6g
Saturated fat 3g
Cholesterol 20mg
Sodium 240mg
Carbohydrate 15g
Dietary fibre 1g
Sugars 1g
Protein 5g
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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