Asparagus Brie and Ham Crostini Recipe

A Springtime Treat

Hello, my dear. It’s Anna. Come sit with me. I want to tell you about these little toasts. They taste like spring. Crispy bread, warm cheese, and fresh green asparagus.

I first made these for my book club years ago. The ladies loved them. I still laugh at that. They ate them all before we even talked about the book! That’s how you know a recipe is good.

Why Simple Food Works Best

This recipe uses just a few things. Good bread, a bit of ham, soft Brie, and those lovely asparagus spears. Each piece has its own job. The bread gives a crunch. The cheese makes it rich and creamy.

This matters because food doesn’t need to be fancy. It just needs to be made with care. When you use good, simple parts, the whole thing sings. Doesn’t that smell amazing when the cheese melts?

Let’s Get Cooking

First, we roast the asparagus. Toss them in oil, salt, and pepper. The oven makes them sweet and tender. Then, we toast our bread slices until they are golden.

Now for the fun part. Stack it all up! Bread, then a few asparagus pieces. Add a twist of ham. Top it with a slice of Brie. Into the oven they go, just until the cheese bubbles. Fun fact: Asparagus grows so fast you can almost watch it!

A Little Story for You

My grandson used to pick the cheese off everything. He was five. I made these one day. He watched the Brie melt into the bread. He tried one, and his eyes got wide. He ate three! Now he asks for “Grandma’s fancy green sticks.”

That’s another reason this matters. Sharing food makes memories. It connects us. What’s a snack you loved as a child? I’d love to hear about it.

Your Turn in the Kitchen

These are perfect for a party. Or just a sunny afternoon snack. You can change them up, too. Try them with a thin apple slice under the cheese. So good!

What do you think you’ll serve them with? A cold lemonade, maybe? Or do you prefer a different cheese? Tell me your ideas. I’m always looking for new ones.

Ingredients:

Ingredient	Amount	Notes
French Bread Baguette	10 slices	sliced into 1/2″ slices
Fresh asparagus spears	6 pieces	cut into 2″ pieces
Ham	1/2 pound	thinly sliced, cut into strips
Brie cheese	1/4 pound	cut into 1/4″ slices
Olive oil	as needed	–
Salt	to taste	–
Pepper	to taste	–

A Little Fancy, A Lot of Fun

Hello, dear! Come sit at my counter. Let’s make something special. These crostini are my go-to for a happy lunch. They feel fancy but are so simple. I think of my friend Margie when I make them. She always brought the best appetizers. I still laugh at that. She taught me this trick with the asparagus.

You just need a few good things. Crusty bread, salty ham, and creamy Brie. The asparagus makes it feel fresh and springy. Doesn’t that smell amazing? We’ll toast it all until the cheese bubbles. I promise it’s easier than it looks. Let’s get our hands busy.

Step 1: First, we roast the asparagus. Toss the pieces with a little olive oil. Add a pinch of salt and pepper too. Bake them for about 10 minutes. Let them cool on the pan. (My hard-learned tip: don’t skip letting them cool! Hot asparagus makes the bread soggy.)

Step 2: Now, let’s prepare our bread canvas. Brush each slice lightly with oil. You can toast them under the broiler for crunch. Just watch them closely! They can burn in a blink. I like mine golden and crisp.

Step 3: Time to build our towers! Layer the cool asparagus on the bread. Then add a twist of the ham strips. Top it with a slice of that lovely Brie. You can leave the rind on. It’s perfectly good to eat.

Step 4: The magic happens now. Broil them until the cheese melts. It only takes about three minutes. You’ll see it get all gooey and wonderful. Do you prefer your cheese just melted or a little bubbly and brown? Share below!

Step 5: Take them out carefully. Let them sit for just a minute. Then serve them right away. They are best warm and fresh. I love the mix of textures in every bite.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 crostini
Category: Appetizer, Lunch

Make It Your Own

Recipes are just a starting point. Here are some fun twists I’ve tried. My grandson loves the first one.

Spring Veggie Swap: Use thin green beans instead of asparagus. They roast up just as nice.

Sweet and Salty: Add a tiny spoon of fig jam under the cheese. It’s a delicious surprise.

Herb Garden: Sprinkle fresh chopped thyme over the cheese before broiling. It smells like summer.

Which one would you try first? Comment below!

Serving with a Smile

These crostini are a full meal for me. I’ll have two with a simple salad. A pile of mixed greens with a lemony dressing is perfect. For a party, line them up on a big wooden board. Tuck some grape clusters in the empty spaces. It looks so pretty.

For a drink, I love a crisp apple cider. It cuts through the richness. My husband prefers a light lager beer with his. Both are wonderful choices. Which would you choose tonight?

Keeping Your Crostini Crispy

These crostini are best fresh and warm. But you can prepare parts ahead. Store the roasted asparagus in your fridge for two days.

You can also freeze the asparagus. I once froze a whole batch for a surprise visit. It worked perfectly. Just thaw it in the fridge.

Do not assemble them before storing. The bread will get soggy. Keep the toasted bread slices in a bag at room temperature.

To reheat, broil the assembled crostini for just a minute. This keeps the bread crisp. Batch cooking the asparagus saves so much time.

This matters because good food should fit your busy life. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Snags

First, soggy bread is no fun. Always toast your bread slices first. This creates a strong, crispy base for your toppings.

Second, your cheese might slide off. I remember when my brie slid right onto the pan. Layer the ham under the cheese slice.

The ham acts like a little nest. It holds the melty cheese in place. This small step makes a big, tidy difference.

Third, watch that broiler closely. It can burn food fast. Stand by the oven and keep the door cracked a bit.

Fixing these issues builds your cooking confidence. It also makes the flavors and textures just right. Which of these problems have you run into before?

Your Questions, My Answers

Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free bread. Just toast it well first.

Q: Can I prepare anything ahead? A: Absolutely. Roast the asparagus and toast the bread hours early.

Q: What are easy ingredient swaps? A: Try turkey instead of ham. Use camembert or gouda instead of brie.

Q: How do I scale the recipe? A: It is easy. Just use one asparagus spear per bread slice.

Q: Any optional tips? A: A tiny drizzle of honey after baking is lovely. Fun fact: Asparagus is part of the lily family! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little toasts. They always feel like a special treat. I would love to see your creations.

Share a photo of your finished plate. It makes my day to see your kitchen wins. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. I am so glad you are here. Now, go enjoy your delicious snack.

Happy cooking!
—Anna Whitmore.