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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
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