There’s nothing quite like fresh spring asparagus, especially when paired with our creamy cashew Un-Brie-Lievable, and layered onto light, crispy toasted bread. These asparagus bruschetta toasts are bright, fresh, and packed with flavour while still feeling effortlessly simple. Perfect for brunches, hosting, or slow sunny lunches on the patio.
Vegan Whipped Brie Asparagus Bruschetta Toasts
Rated 5.0 stars by 1 users
Product
Un-Brie-Lievable
Author:
@platbasedmace_
Easy enough for weekdays, impressive enough for hosting.
Ingredients
Whipped Brie & Bruschetta Topping
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2 wedges Nuts For Cheese Un-Brie-Lievable
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1/2 bundle asparagus, chopped small
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1/2 cup button mushrooms, finely sliced
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1/4 white onion, diced
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1 tbsp olive oil
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1/2 tbsp balsamic vinegar
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Juice of 1/2 lemon
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1 tsp agave
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Pinch of salt
For Serving
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3 slices Queen St. Bakery Gluten-Free Super Grain bread, toasted
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Balsamic glaze
Directions
Add both blocks of Nuts For Cheese Un-Brie-Lievable cheese to a food processor and blend until smooth and whipped. Transfer to a piping bag and place in the fridge for 30 minutes to firm up slightly.
Heat olive oil in a pan over medium heat. Add the onion, mushrooms, and asparagus. Cook for about 5–7 minutes until softened and lightly browned.
Add the balsamic vinegar, lemon juice, agave, and a pinch of salt. Stir together and cook for another 1–2 minutes until everything is coated and slightly caramelized.
Toast the Queen St. Bakery bread slices, then let them cool completely so the whipped cheese does not melt.
Pipe the whipped cheese onto each piece of toast, top with the asparagus bruschetta mixture, and finish with a drizzle of balsamic glaze.
