EVOO Bruschetta With Asparagus Tips & Button Mushrooms


Nutrient-packed asparagus and garlic team up with tomatoes and mushrooms for a colorful indulgence: Bruschetta! Extra virgin olive oil’s monounsaturated fats help to lower cholesterol and supply high levels of antioxidant polyphenols and oleic acid.

Enjoy this classic, guilt-free!

Ingredients (4 servings)


  • 4 disc shapes of GF bread
  • 1 tablespoon extra-virgin olive oil
  • 4 organic button mushrooms, sliced thin
  • 1 bunch pencil-thin organic asparagus, remove tips (save the bottoms for soup)
  • 1 small organic tomato, chopped
  • 1 tablespoon garlic paste
  • Parmesan curls
  • Drops of balsamic vinegar
  • Salt and pepper to taste



  1. Using a circle cutter, cut out 4 disc shapes of gluten-free bread.
  2. Heat a grill, brush the bread with olive oil, season with salt and pepper, and place on grill to achieve crisscross marks.
  3. Set aside.
  4. In an appropriately sized skillet, heat the olive oil and sauté the mushrooms and asparagus until al dente.
  5. Season them with salt and pepper and set aside.
  6. Preheat oven to 450 degrees.
  7. Spread a thin layer of garlic paste on the griddled bread, then layer the mushrooms, asparagus, and chopped tomato on top.
  8. Place several parmesan curls on each bruschetta and bake until golden brown.
  9. Serve immediately with a few drops of balsamic vinegar.

Nutrition Facts

Calories 101
Total Fat 5g
Carbohydrates 12g
Protein 2g


Photographer: Carmen Troesser