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