Asparagus Crostini Recipe

We’ve had many requests for the recipe for our asparagus crostini appetizer, which was served at our annual Asparagus Festival.

Asparagus Crostini

This easy appetizer would be a great addition to an antipasto arrangement.

1 loaf French bread, cut into 1/4 inch slices

1 tablespoon olive oil, plus extra for brushing the bread slices

1/2 lb. asparagus, cut crosswise into 1/4 inch slices

2 cloves garlic, chopped

8 ounces cream cheese, softened

1 cup shredded Jarlsburg cheese

1/4 cup crumbled bleu cheese

2 tablespoons grated Parmigiano-Reggiano cheese

1/3 cup chopped roasted peppers

1/4 cup mayonnaise

3 slices prosciutto, cut into 24 strips

Preheat the oven to 375 degrees.

Brush the bread slices with the oil and bake for about 6 minutes. Heat the remaining olive oil in a non-stick skillet over medium high heat and saute the asparagus for a few minutes until it begins to soften. Add the garlic and cook for another minute. Set aside.

In a large bowl, mix the cream cheese until it is soft. Add the remaining ingredients, except for the prosciutto,and mix until well combined.

Stir in the asparagus.

Spread a heaping teaspoon of the cream cheese mixture onto the bread, top with a prosciutto strip and bake until bubbly and brown, about 8 minutes.

Makes about two dozen appetizers.


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