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Asparagus-Prosciutto Crostini with Tomato Pesto

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This Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto is a delicious appetizer that’s loaded with the rich flavors of the Mediterranean.

Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto-1

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.

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Components to Consider While Preparing this Asparagus-Prosciutto Crostini with Pesto:

  • 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.
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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:

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Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto

This Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto is a delicious appetizer that's loaded with the rich flavors of the Mediterranean.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Italian
Keyword: appetizer, Asparagus, Crostini recipe, Easy appetizer, Italian, Meat, Pesto, Summer, Sundried Tomato, Vegetable
Servings: 10 + people
Author: Naomi

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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).  

NOTE:

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