Turkey, Asparagus and Gruyere Bruschette

Turkey, Asparagus and Gruyere Bruschette

Turkey, Asparagus and Gruyere Bruschette. Do you have leftover turkey from Christmas Day? These delicious Turkey, Asparagus and Gruyere Bruschette are the perfect way to make the most of extra protein.

Turkey, Asparagus and Gruyere Bruschette

Serves 4


2 bunches asparagus, trimmed

8 slices sourdough bread, toasted

2 tbsp dijon mustard

250g turkey meat, sliced

150g gruyère cheese, thinly sliced

salt and pepper, to season



  1. Bring a deep frying pan of water to 
the boil. Add asparagus and cook for 
1–2 minutes or until just tender. 
Drain and rinse under cold water.
  2. Preheat grill on medium-high heat. 
Put toasted sourdough bread on a large chopping board. Spread with mustard and top with turkey, asparagus and gruyère.
  3. Put bruschette on a large baking 
tray lined with baking paper. Put tray under hot grill and cook for 2–3 minutes or until cheese is melted.
  4. Season with salt and pepper. Serve bruschette immediately.

Note: bruschette can also be cooked in 
a café-style press-grill. Line the grill with baking paper to prevent the cheese from sticking to it.


Try some of our other Leftover Turkey Recipes. 


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