Appetizers & Side Dishes

Asparagus Crostini

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Asparagus Crostini
Prep Time
15 min
Cook Time
35 min
48 crostini

  • 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
  • 1-1/4 cups (5 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
  • 1 cup Sargento® Whole Milk Ricotta Cheese
  • 1/4 cup coarsely chopped fresh basil, divided
  • 1/3 lb. pancetta, cut into 1/4-inch dice
  1. Preheat the oven to 375°F
  2. Brush both sides of each slice of bread with 1/3 cup oil
  3. Toast until lightly browned, 5 to 7 minutes
  4. Let cool (The crostini can be made up to 2 days ahead)
  5. Keep in an airtight container
  6. Place asparagus stalks on a baking sheet and drizzle with remaining 1 tablespoon oil
  7. Sprinkle with salt and pepper
  8. Roast until the asparagus is just beginning to turn brown and crisp-tender, about 5 minutes
  9. Let sit until cool enough to handle
  10. Cut the asparagus crosswise into 1/4-inch slices
  11. Set aside
  12. In a small bowl, mix together Ricotta, 1/2 cup Parmesan and 2 tablespoons basil
  13. Set aside
  14. (This can be made 1 day ahead)
  15. Cover and refrigerate
  16. To make Parmesan crisps: Line a baking sheet with parchment paper
  17. Place a heaping teaspoonful of Parmesan on the baking sheet
  18. Smooth into a rectangle about the length of each crostini
  19. Repeat with remaining Parmesan, spacing about 1/2-inch apart
  20. Cook for 6 to 8 minutes or until golden brown
  21. Let cool
  22. (Parmesan crisps can be made 1 day ahead and stored in an airtight container)
  23. In a medium sauté pan, place the pancetta over medium heat
  24. Cook until pancetta is crisp and brown around the edges, about 6 minutes
  25. Remove to a paper towel-lined plate to drain
  26. Let cool
  27. Spread about 1 teaspoon of Ricotta-Parmesan mixture on each crostini
  28. Lightly press 5 or 6 slices of asparagus and 3 or 4 pieces of pancetta into the cheese mixture
  29. Bake 7 to 9 minutes, or until the cheese is heated through and the edges of the asparagus are a shade darker
  30. Remove from the oven and let cool 5 minutes
  31. Place a Parmesan crisp on top of each crostini, sprinkle with remaining basil and serve

Serving Size 48 crostini

Calories 46

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 3.40g 5%
Sat. Fat 1.20g 6%
Mono Unsat. Fat 1.90
Poly Unsat. Fat 0.20g
Cholesterol 5mg 2%
Sodium 68mg 3%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 2g
Vitamin A 7RE
Vitamin C 1mg 2%
Calcium 46mg 5%
Iron 0mg 0%