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Preheat oven to 400 degrees. Slice off top of the whole garlic bulb. Place bulb on a square of foil. Drizzle with Fustini's Tuscan Herb olive oil and a pinch of salt, pepper and rosemary sprig. Wrap foil around the bulb. Cut peppers in half; remove pith and seeds. Place on a sheet of foil (or baking sheet). Brush with Fustini's Tuscan Herb olive oil. Roast bulb and pepper halves 25-30 minutes or until garlic is soft and peppers begin to char. Set aside to cool.
Lower oven temperature to 350 degrees. Slice baguette into 3/4 inch slices. Place on an ungreased baking sheet. Brush with Fustini's Tuscan Herb olive oil; turn slices over and repeat. Bake 15 minutes or until golden brown. Meanwhile, in a large skillet, bring 1/2 inch of water and salt to a boil. Add asparagus, reduce heat and simmer 3-5 minutes or until bright green and still somewhat resistant when pierced. Drain and cool.
Squeeze roasted garlic from bulb into a small bowl; spread on crostini slice. Sice roasted red pepper into thin strips and place in a small bowl. Drizzle with Fustini's 18 Year balsamic. Mix gently until peppers are coated. Place a few peppers on crostini and top with two steamed asparagus tips. Drizzle with Fustini's 18 Year balsamic. Season with salt and pepper to taste.
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