Asparagus and Prosciutto Crostini
Makes about 18-20 crostini. *Additionally, if you want more of a kick, you can rub or spread a little roasted garlic on the toasted bread slices before spreading on the ricotta cheese.
- 1 pound asparagus with the ends trimmed off
- 2 tablespoons extra virgin olive oil + more for drizzling; split
- salt and freshly cracked pepper
- 1 loaf of french baguette sliced thin
- fresh ricotta cheese
- 1/2 pound prosciutto
To roast the asparagus: Preheat your oven to 400 degrees. Prepare a parchment paper lined baking sheet and place the asparagus spears on the baking sheet, making sure each one is laying flat on the baking sheet. Drizzle on about a tablespoon of extra virgin olive oil and season with salt and pepper. Bake for about 15 minutes. Remove from the oven and allow to cool slightly before cutting into 2 1/2 to 3 inch pieces.
While your asparagus in the oven, heat the remaining tablespoon of extra virgin olive oil, in a large non-stick pan over medium-high heat. After a minute, place the baguette slices into the pan and cook on each side until slightly browned and crispy, about 2-3 minutes on each side. Repeat until all of the baguette slices are toasted (and feel free to use more olive oil as needed).*
To assemble: generously spread on the fresh ricotta cheese on each toasted bread slice, top with a slice of prosciutto and then the roasted asparagus. Drizzle with a touch more extra virgin olive oil and season with freshly cracked pepper if desired. Enjoy immediately!