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Prosciutto bruschetta with melted camembert cheese, honey, salty prosciutto and coppa, grilled asparagus finished with freshly grated parmesan cheese. Add fried eggs to make this a complete brunch dish, perfect for Mother’s Day brunch, lunch or even as an appetizer.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Servings: 2
Author: the communal feast


  • 1 baguette
  • Half a bunch of asparagus
  • Prosciutto slices
  • Coppa slices –optional
  • Honey drizzle
  • Fried eggs –optional
  • Splash of olive oil
  • Salt& pepper
  • Pecorino or Parmesan cheese
  • Camembert cheese or brie


  • 1. Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive
    oil and sprinkle with salt and top with camembert cheese slices. Bake at 425 degrees F until lightly golden, about 7 minutes or until the cheese melts just enough.
  • 2. Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F until slightly crisp, 7 minutes.
  • 3. Optional to fry some eggs for added protein
  • 3. Drizzle honey over the melted camembert cheese or brie cheese.
  • 4. Next top with 3-4 asparagus spears and add one slice of prosciutto and one slice of coppa on top.
  • 5. Garnish each baguette with freshly grated pecorino or Parmesan cheese.