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 Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 + people
- Category: Appetizer
- 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
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.