Recipes | Side Dishes

Asparagus and Pea Brushetta

with Red Fork Balsamic Cherry Tomato Seasoning Sauce

Toasted French bread, creamy goat cheese and perfectly seasoned veggies make an excellent party snack. Slice the baguette on an angle for maximum surface area for toppings.

Serves 4 as an Appetizer


1    pouch (4 ounces) Red Fork Balsamic Basil Vegetable Skillet Sauce

1    bunch (about 12 ounces) slender asparagus, ends trimmed, cut into ¾-inch pieces

1    pint cherry tomatoes, halved

1    cup frozen peas, thawed

1    French baguette, sliced ¼-inch thick, toasted

1    small log (3 to 4 ounces) creamy goat cheese


  1. Heat seasoning sauce in a large nonstick skillet over medium-high heat. Add asparagus and cook until nearly tender and bright green, about 5 minutes.
  2. Stir in tomatoes and peas until warmed through,  1 to 2 minutes. Taste and add salt if desired.
  3. Smear a small amount of goat cheese on each slice of bread.  Spoon veggie mixture on top. Serve warm.