Asparagus Crostini with Parmesan Crisps Recipe

Description

Asparagus Crostini with Parmesan Crisps

Asparagus Crostini with Parmesan Crisps

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Directions

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Yield: Makes 48 crostini

INGREDIENTS

  • 1/3 cup plus 1 Tbsp. olive oil, divided
  • 1 long baguette, about 2 feet long, cut into 48 1/2-inch thick slices
  • 3/4 lb. asparagus (about 12 stalks), ends trimmed
  • 1/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

DIRECTIONS

  • 1

    Preheat the oven to 375°F.

  • 2

    Brush both sides of each slice of bread with 1/3 cup oil. Toast until lightly browned, 5 to 7 minutes. Let cool. (The crostini can be made up to 2 days ahead. Keep in an airtight container.)

  • 3

    Place asparagus stalks on a baking sheet and drizzle with remaining 1 tablespoon oil. Sprinkle with salt and pepper. Roast until the asparagus is just beginning to turn brown and crisp-tender, about 5 minutes. Let sit until cool enough to handle. Cut the asparagus crosswise into 1/4-inch slices. Set aside.

  • 4

    In a small bowl, mix together Ricotta, 1/2 cup Parmesan and 2 tablespoons basil. Set aside. (This can be made 1 day ahead. Cover and refrigerate.)

  • 5

    To make Parmesan crisps: Line a baking sheet with parchment paper. Place a heaping teaspoonful of Parmesan on the baking sheet. Smooth into a rectangle about the length of each crostini. Repeat with remaining Parmesan, spacing about 1/2-inch apart. Cook for 6 to 8 minutes or until golden brown. Let cool. (Parmesan crisps can be made 1 day ahead and stored in an airtight container.)

  • 6

    In a medium sauté pan, place the pancetta over medium heat. Cook until pancetta is crisp and brown around the edges, about 6 minutes. Remove to a paper towel-lined plate to drain. Let cool.

  • 7

    Spread about 1 teaspoon of Ricotta-Parmesan mixture on each crostini. Lightly press 5 or 6 slices of asparagus and 3 or 4 pieces of pancetta into the cheese mixture. Bake 7 to 9 minutes, or until the cheese is heated through and the edges of the asparagus are a shade darker. Remove from the oven and let cool 5 minutes. Place a Parmesan crisp on top of each crostini, sprinkle with remaining basil and serve.

Nutrition

Nutrition Facts

Makes 48 crostini

Amount Per Serving

Calories 46

Total Fat 3.4g

Saturated Fat 1.2g

Trans Fat 1.9g

Polyunsaturated Fat 0.2g

Cholesterol 5mg

Sodium 68mg

Carbohydrates 2g

Protein 2g

Dietary Fiber 0g

Vitamin A 7RE

Vitamin C 1mg

Calcium 46mg

Iron 0mg

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