Asparagus Boursin Crostini with Crispy Prosciutto
Toasted baguette slices layered with garlicky Boursin, roasted lemony asparagus, and crispy prosciutto crumbles make this asparagus Boursin crostini with crispy prosciutto extra special.Â
This asparagus Boursin crostini with crispy prosciutto is a clean-out-the-fridge recipe because I had a few asparagus spears, a couple of slices of prosciutto, and half a box of Boursin in the fridge that needed to be used up. I toasted the baguette slices and prosciutto in the oven until crispy, and the asparagus until tender. After drizzling the asparagus with fresh lemon juice & zest, I layered the crostini with Boursin cheese, asparagus, and crumbled prosciutto. Simple and so delicious! My daughter and I devoured them in minutes. This easy appetizer would be terrific for Thanksgiving, Christmas, and Easter feasts.
Asparagus Boursin Crostini with Crispy Prosciutto
Ingredients:
- 1 small baguette, sliced
- 7-10 asparagus spears, woody ends removed, and diced
- 2 slices of prosciutto
- 1 tbsp olive oil, divided
- Sea salt and freshly cracked black pepper, to taste
- Crushed red pepper flakes, to taste
- Juice and zest from ½ lemon
- ¼ cup Garlic and Herb Boursin Cheese, room temperature
Asparagus Boursin Crostini with Crispy Prosciutto:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Make the crostini by brushing both sides of baguette slices with olive oil. Place them on one end of the baking sheet.
Place the prosciutto out on the other end of the baking sheet.
Prep the asparagus by tossing the diced asparagus with a couple of teaspoons of olive oil and seasoning with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
Bake everything for 10 minutes.
Flip the crostini, prosciutto slices, and asparagus bits, and bake for another 5-10 minutes, or until the bread and meat are crispy and the asparagus is tender.
Transfer the prosciutto to some paper towels to drain the fat; it will crisp as it cools. Break into crumbles.
Let the crostini cool on a wire cooling rack for 10 minutes.
Finish seasoning the asparagus with lemon juice, zest, and a bit more sea salt if needed.
Assemble the crostini by spreading a bit of Boursin on each crostini.
Top with some asparagus and finish with a few prosciutto crumbles.
Serve the crostini immediately. Enjoy.
Equipment
Ingredients
- 1 small baguette sliced
- 7-10 asparagus spears woody ends removed, and diced
- 2 slices of prosciutto
- 1 tbsp olive oil divided
- Sea salt and freshly cracked black pepper to taste
- Crushed red pepper flakes to taste
- Juice and zest from ½ lemon
- ¼ cup Garlic and Herb Boursin Cheese room temperature
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Make the crostini by brushing both sides of baguette slices with olive oil. Place them on one end of the baking sheet.
- Place the prosciutto on the other end of the baking sheet.
- Prep the asparagus by tossing the diced asparagus with a couple of teaspoons of olive oil. Season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
- Bake everything for 10 minutes.
- Flip the crostini, prosciutto slices, and asparagus bits, and bake for another 5-10 minutes, or until the bread and meat are crispy and the asparagus is tender.
- Transfer the prosciutto to some paper towels to drain the fat; it will crisp as it cools. Break into crumbles.
- Let the crostini cool on a wire cooling rack for 10 minutes.
- Finish seasoning the asparagus with lemon juice, zest, and a bit more sea salt if needed.
- Assemble the crostini by spreading some Boursin on each crostini.
- Top with asparagus and finish with a few prosciutto crumbles.
- Serve the crostini immediately. Enjoy.
They look beyond delicious!