Name: Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 Baguette, thinly sliced; Extra Virgin Olive Oil; 1 Fresh Garlic Head; 1 6 oz jar Barilla Sun-Dried Tomato Pesto; 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, for shaving

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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.

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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 give it a try!

And, for more appetizer recipes, please give these a try:

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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto

Author: Naomi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 + people 1x

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Description

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

Ingredients

Units Scale

1 Baguette, thinly sliced
Extra Virgin Olive Oil
1 Fresh Garlic Head
1 6 oz jar Barilla Sun-Dried Tomato Pesto
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, for shaving

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Instructions

Baguette: 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.
Asparagus: 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.
Pesto: Spread a spoonful of pesto onto the toasted rounds.
Assemble: Wrap a piece of prosciutto around an asparagus spear, and then place on top of the crostini. Repeat this process until done.
Garnish: 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.

Category: Appetizer
Cuisine: Italian

Keywords: Asparagus, Crostini recipe, Easy Appetizer Recipes, Easy Main Dish, Easy Side Dish Recipes, Italian, Meat, Pesto, Summer, Sundried Tomato, Vegetable

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NOTE:

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.