Appetizers & Side Dishes

Asparagus Crostini Recipe

Prep Time: 15 min  |  Cook Time: 35 min  |  Servings: 24  |  Calories: 45
1523 AsparagusCrostini
Prep Time
15 min
Cook Time
35 min
Servings
24
Calories
45

These tasty and creative crostini are as beautiful as they are delicious. Our recipe combines flavors that are quintessentially spring-like with asparagus, pancetta and handmade crisps made with Sargento® Shredded Parmesan Cheese that look so fancy but are super easy to create! They will make these appetizers look incredibly gourmet and impressive.

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
  • 1-1/4 cups (5 oz.) Sargento® 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
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 Facts
24 Servings
Serving Size: (22g)
Amount Per Serving
Calories 45
% Daily Value*
Total Fat 3.3 grams
Saturated Fat 1.1 grams
Monounsaturated Fat 1.9 grams
Polyunsaturated Fat 0.2 grams
Cholesterol
Sodium
Total Carbohydrates 2 grams
Protein 2 grams
Vitamin A 9RE
Vitamin C 1mg 2%
Calcium 43mg 5%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.