Cheesy Asparagus and Pesto Topped Bread

Ecce Panis Cheesy Asparagus and Pesto Bread

Have you started to think about what you’ll serve for Easter entertaining?  A favorite spring side in our family is asparagus.  For a new Easter side, I created Cheesy Asparagus and Pesto Bread using Ecce Panis Gourmet Artisan Bread from Walmart.  Have you tried this bread?  It’s so very good!  We often enjoy their dinner rolls with a meal and make pizza with their ciabatta bread when tomatoes are in season in the summer.

This dish is super easy to make and only requires a few ingredients.  What’s not to love about that?


1 package Ecce Panis French Demi Baguettes, 1 bunch of asparagus, pesto, 2 cups mozzarella cheese, salt, EVOO

(Note:  The ingredients shown below are for a double recipe.  My pesto is homemade from last summer.)

Cheesy Asparagus Pesto and Mozarella Topped Ecce Panis Bread Ingredients


Cut the tough ends off of the asparagus and then cut the tender parts into pieces.  Sprinkle with salt to taste and sauté in EVOO until the desired tenderness has been reached.

Sauted Asparagus


Cut each baguette in half and place on a baking sheet.

Ecce Panis Bread on Baking Sheet


Brush baguette halves with pesto and top with sautéed asparagus.

Bread Topped with Pesto and Asparagus


Top each half with 1/2 cup cheese.

Baked Asparagus Pesto Topped Bread


Bake at 350 degrees or until the cheese has melted and browned.

Baked Cheesy Pesto and Asparagus Bread


Cut each baguette into thirds, place on a platter, and serve as part of your Easter meal.

Ecce Panis Pesto Asparagus Topped Bread

This dish can be served as an appetizer or side dish.  I’m sure my family will love this as part of our Easter meal.

Yield: 12

Cheesy Pesto and Asparagus Topped Bread

Cheesy Pesto and Asparagus Topped Bread
Cook Time 12 minutes
Total Time 12 minutes


  • 1 package Ecce Panis French Baguettes
  • 1 bunch of asparagus
  • 1 tsp salt
  • 1 T EVOO
  • Pesto to taste
  • 1 cup shredded Mozzarella


  • Preheat oven to 350 degrees.
  • Cut the tough ends off of the asparagus bunch and then cut into 2" pieces.
  • Saute the asparagus in EVOO headed over medium-high heat until the asparagus is tender. Sprinkle the asparagus with 1 tsp. of salt as it starts to cook.
  • Split baguettes in half and top with pesto to taste.
  • Top with asparagus and cheese.
  • Bake until cheese is melted and bubbling. Cool slightly and cut each baguette half into three pieces. Serve warm.




    1. This bread looks delicious and I must try it. I love pesto and cheese, asparagus not so much but I think it would have to taste good with the other ingredients. Thanks so much for the nice compliment on my carrot recipe.

    2. These look delicious! What a great way to use asparagus! It’s one of my favorite vegetables, especially in the spring, and I’m always looking for new ways to use it! This looks so good with all that cheese!

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