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Asparagus-Prosciutto Crostini with Sun-Dried Tomato Pesto

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


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


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


  1. 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.
  2. 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.
  3. Pesto: Spread a spoonful of pesto onto the toasted rounds.
  4. Assemble: Wrap a piece of prosciutto around an asparagus spear, and then place on top of the crostini. Repeat this process until done.
  5. 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. 
  • Category: Appetizer
  • Cuisine: Italian
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