Pesto and White Bean Bruschetta
with asparagus
This fresh spring-inspired meal was featured in 2019, but we wanted to bring it back with a shortcut of store-bought pesto.
Smarts: If you prefer to make your own pesto, you'll need a small amount tonight and a larger amount for Wednesday's meal. Be sure to make enough for both nights.
Smarts: If you prefer to make your own pesto, you'll need a small amount tonight and a larger amount for Wednesday's meal. Be sure to make enough for both nights.
Proteins
Cuisines
Ingredients
Roasted Asparagus:
- Asparagus - 10 oz , trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
Pesto and White Bean Bruschetta:
- Tomatoes, any type - 12 oz , diced
- Baguette - 1 , sliced (sub any type of bakery-style bread)
- Beans, cannellini (14 oz / 397 g) - 1 can , drained and rinsed (sub any white beans)
- Oil, olive - 2 Tbsp
- Garlic - 2 cloves , peeled
- Basil pesto, store-bought - 3 Tbsp
Prep
- Asparagus - Trim asparagus. (Can be done up to 5 days ahead)
- Tomatoes - Chop tomatoes. (Can be done 1 day ahead)
- Baguette - Slice baguette into 1" / 2.5 cm slices.
- Beans - Drain and rinse.
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Make
- Heat oven to 425F / 218C.
- Spread asparagus out on a sheet pan and toss with cooking oil. Season with some salt and pepper. Roast until asparagus is tender, 12 to 15 minutes (depending on thickness of spears).
- Spread baguette slices out on a second sheet pan. Brush the tops with olive oil. Peel garlic cloves and rub the top of each baguette slice with garlic (this will give the bread a subtle garlic flavor). Transfer baguette to oven and roast until golden brown, 5 to 7 minutes.
- While baguette is toasting, combine pesto with tomatoes and beans. Season with some salt and pepper.
- Squeeze lemon juice over asparagus.
- Spoon bean and tomato topping over baguette slices. Serve with asparagus on the side. Enjoy!
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