Asparagus Canape

1Preheat the oven to 375°F (190°C).

2Trim the woody ends of the asparagus spears (12) and blanch them in boiling water for 2 minutes. Then, transfer to an ice bath to stop the cooking process and enhance the vibrant green color.

3Slice the baguette (1 small) into 12 equal pieces and lightly toast them in the oven until golden brown and crisp.

4In a bowl, mix the cream cheese (½ cup) and Parmesan cheese until well combined.

5Spread the cheese mixture onto the toasted baguette (1 small) slices.

6Arrange a blanched asparagus spear on each baguette (1 small) slice.

7Slice the cherry tomatoes (½ cup) in half and place one half on top of each asparagus spear.

8Drizzle the asparagus canapes with balsamic glaze (2 tablespoons).

9Garnish with fresh basil leaves for a pop of color and flavor.

10Serve the asparagus canapes immediately and enjoy!