A Savory Recipe: {Asparagus Crostini}

Introducing Asparagus Crostini:

I made this during the holidays when I was experimenting with dairy alternatives like Daiya cheese.  I also tried tempeh for the first time.  I liked the smoky bacon flavor that I used in this recipe, but wasn't so impressed with the "regular" flavor in a different recipe that didn't make the blog "cut." I hope you know I only share the BEST recipes with you!!!

I love the close-up of the maple tempeh!

Alternate the Daiya cheese and the tempeh (or bacon if you don't want to be as adventurous), then top with a thin layer of asparagus. Doesn't that look so pretty?!

And then slice, serve, and dig in to the savory goodness.

Even my veggie-hating hubby who thinks "fake" cheese and "fake"meat are weird, thoroughly enjoyed this appetizer.

Asparagus Crostini


Asparagus Crostini // @noshandnourish


Pepperidge Farm Puff Pastry Sheets
6 slices
Smoky Maple Bacon Tempeh (or actual bacon)
Daiya Havarti Style Wedge (sliced)
1 bunch
Asparagus (as thin as possible)
1 tablespoon
Balsamic Vinegarette


  1. Preheat oven to 350 degrees
  2. Roll out pastry sheet into a 9x9 or similar-sized pan.
  3. Brush the balsamic vinegar along the entire crust.
  4. Pan cook the tempeh (or bacon)
  5. Layer the tempeh and cheese in an alternating pattern along the crust.
  6. Top with a thin layer of asparagus.
  7. Bake for 30 minutes, making sure the crust is lightly browned before taking it out.
  8. Slice and serve!

Yields 9 Servings