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Asparagus & Prosciutto Toasts
Asparagus & Prosciutto Toasts

Asparagus & Prosciutto Toasts

Felicity MacLeod

Felicity MacLeod

Prep 15 mins15m
Cook 15 mins15m
Makes 18

I'm always on the lookout for new, tasty and easy to prepare appetizers for entertaining, so when I came across these asparagus and prosciutto toasts on The Kitchn I knew I had to try them. And lucky I did, these were a hit at Mothers Day.

I love the zestiness of the asparagus mixture combined with the saltiness of the prosciutto.

The asparagus spread can be refrigerated until ready to use, or up to 3 days, the mixture is also great on toast for breakfast.

↬ Adapted from Recipe: Asparagus & Prosciutto Crostini Appetizer Recipes from The Kitchn | The Kitchn

Ingredients

  • 450 g asparagus (trimmed)
  • 1 leek (slice white and light green part only)
  • 4 tsps olive oil (plus extra to drizzle over the bread)
  • 1 clove garlic (chopped)
  • ¼ cup ricotta cheese
  • salt & pepper
  • 10 slices prosciutto (thinly sliced)
  • 1 loaf ciabatta (slice into 2 cm wide slices)

Instructions

Keep screen awake
  • 1
    In a large saucepan, bring water to the boil. Add asparagus and cook until tender and bright green, about . Remove the asparagus from the pan and run under cold water. Pat dry.
  • 2
    Heat 2 teaspoons of olive oil over medium heat in a frypan. Add the chopped leeks and garlic, season with salt and pepper, and cook until soft and golden for about . Set aside to cool.
  • 3
    Roughly chop the cooled asparagus. Combine the chopped asparagus, the leek mixture, and the ricotta cheese in a food processor. Pulse until combined. Add the lemon juice, and remaining 2 teaspoons of olive oil. Purée until smooth, then taste and add addition salt and pepper if required.
  • 4
    Place ciabatta slices in the toaster, once toasted brush bread with olive oil.
  • 5
    To serve, spread a dollop of asparagus puree, sprinkle with pepper, then top with a piece of prosciutto.

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