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Spring Brunch Bruschetta

 Spring Brunch Bruschetta
My kids and husband can't get enough of these tempting appetizers. Sometimes I use miniature bagel halves, Melba toasts or split English muffins in place of the French baguette slices.
36 ServingsPrep: 40 min.


  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 2 teaspoons plus 1 tablespoon olive oil, divided
  • 1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
  • 1 garlic clove, peeled and halved
  • 4 eggs
  • 1 tablespoon 2% milk
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/4 cup Manchego cheese, grated, divided
  • Caviar, capers and/or paprika


  • Place asparagus in an ungreased 15-in. x 10-in. x 1-in. baking pan;
  • drizzle with 2 teaspoons oil. Bake, uncovered, at 400° for 20-25
  • minutes or until crisp-tender, stirring occasionally.
  • Brush baguette slices with remaining oil. Place on ungreased baking
  • sheets. Bake at 400° for 6-8 minutes or until toasted. Rub
  • garlic clove over each slice; discard garlic.
  • In a small bowl, whisk the eggs, milk, pepper and salt. In a large
  • skillet, melt butter over medium-high heat. Add egg mixture; cook
  • and stir until almost set. Stir in asparagus and 2 tablespoons
  • cheese. Cook and stir until completely set.
  • Spoon egg mixture over baguette slices; sprinkle with remaining

2 of 2

Spring Brunch Bruschetta (continued)

Directions (continued)

  • cheese. Garnish with caviar, capers and/or paprika. Serve
  • immediately. Yield: 3 dozen.
Nutritional Facts: 1 piece equals 62 calories, 3 g fat (1 g saturated fat), 27 mg cholesterol, 80 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.