This Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto is a delicious appetizer that’s loaded with the rich flavors of the Mediterranean.
And this crostini ticks all the boxes. It is crisp, colorful, bright, healthy and vibrant!
So if you’re looking to try something new and fun, this recipe is a great one to start with, and will be sure to impress your guests.
Components to consider while preparing this recipe:
- Extra Virgin Olive Oil – Invest in a good quality oil, because flavor is everything.
- Garlic – Make sure to use fresh garlic. The minced version in the jar is good, but I don’t recommend it for this recipe.
- Barilla Sun-Dried Tomato Pesto – This pesto is heaven in a jar! And it’s a must try! Plus, it makes the recipe what it is.
- Primo Taglio Prosciutto – Find a good quality meat such as this brand.
- Fresh Basil and Parmesan Cheese – Even though you add just a touch of these two ingredients, they are key to rounding out the entire appetizer.
Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto is a phenomenal choice for all your spring and summer shenanigans: Mother’s/Father’s Day, Sunday brunch, an elegant dinner party, et cetera. So, if you make these, please leave me your thoughts in a comment below. Enjoy!
For more appetizer recipes, please check these out:
Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto
- 1 Baguette, thinly sliced
- Extra Virgin Olive Oil
- 1 Fresh Garlic Head
- 1 6 oz jar Barilla Sun-Dried Tomato Pesto (linked below)
- 1 bunch Asparagus, washed and trimmed Cut off about 2/3, using the top 1/3
- 2 3 oz pgks Primo Taglio Prosciutto, cut in half
- Freshly Ground Black Pepper, to taste
- Himalayan Pink Salt, to taste
- Fresh Basil Leaves, torn pieces or julienned
- Parmigiano Reggiano Cheese, for shaving
- Preheat the oven to 425 degrees F.
- Thinly slice the baguette and arrange in a single layer on a lined baking sheet. Brush each top with a bit of olive oil and sprinkle with salt. Bake for 7 minutes, or until lightly golden brown. While the bread is still warm, rub each piece with a peeled garlic clove that has been cut in half. Remove and let cool slightly.
- Increase the oven temperate to 450 degrees F.
- On the same sheet pan, toss the trimmed asparagus spears with a good drizzle of olive oil, and salt and pepper to taste. Roast for about 7-8 minutes, until the asparagus is crisp-tender.
- Spread a spoonful of pesto onto the toasted rounds.
- Wrap a piece of prosciutto around an asparagus spear, and then place on top of the crostini. Repeat this process until done.
- Top each crostini with fresh basil and a curl of thin Parmigiano.
- Enjoy immediately!
- Baguette (Yields approximately 24 pieces).
- Asparagus (Feel free to use the leftovers for another recipe).
- Garlic (If the garlic clove pulls away from the head too easily, that means it's not super fresh. You should consider getting a new one).
- How to remove the garlic peel (With the side of a large knife, smash the garlic clove once or twice until the peel splits. Remove peel with fingers).
- This large Marble & Wood Cheese Board is from Williams Sonoma.
- And for those interested, my 9 oz ramekins are by The Pioneer Woman and can be found on Amazon. You can also find this set of Bellemain 4 0z. Porcelain Ramekins, Set of 6 or these 8 oz ramekins on Amazon as well.