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Crispy Prosciutto & Asparagus Mini Toasts Are The Perfect Spring Appetizer
Ingredients
- 8 oz asparagus cut crosswise into thirds
- 3 oz thinly sliced prosciutto torn into large pieces
- 5 slices whole wheat sourdough bread 1/2"-thick; cut into quarters
- 2 tbsp extra-virgin olive oil plus more for drizzling
- Kosher salt
- 3/4 c whole milk ricotta
- 1/4 tsp crushed red pepper flakes
- 1 lemon zested, juiced
- 1 clove garlic
- 1 tbsp chopped fresh basil
- 1 tbsp sliced chives
Directions
- Arrange racks in upper and lower thirds of oven; preheat to 400°. Place a wire rack in a baking sheet. Arrange asparagus on one end of rack, then arrange prosciutto pieces in small bundles on other end of rack. On another baking sheet, spread bread pieces in an even layer. Drizzle asparagus and bread with oil, turning to coat. Season asparagus with a generous pinch of salt.
- Place sheet with bread on upper rack and sheet with asparagus and prosciutto on lower rack. Bake, turning bread and prosciutto halfway through, until bread is toasted and asparagus is crisp-tender, about 15 minutes.
- Remove bread from oven. Using tongs, transfer asparagus to a small plate. If prosciutto isn't crisp, continue to bake about 5 minutes more.
- Meanwhile, in a food processor, pulse ricotta, red pepper flakes, 1 tablespoon lemon juice, 1/2 teaspoon salt until just combined. With the motor running, drizzle in 2 tablespoons oil and process until ricotta is smooth and fluffy, about 2 minutes.
- Cut garlic clove in half and firmly rub cut end of garlic on surface of each piece of toast. Top each toast with whipped ricotta, 2 to 3 pieces of asparagus, and prosciutto. Sprinkle with basil, chives, and lemon zest.
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