Asparagus Boursin Crostini with Crispy Prosciutto

Toasted baguette slices, layered with garlicky Boursin, roasted lemony asparagus, and crispy prosciutto crumbles, make this easy recipe for asparagus Boursin crostini with crispy prosciutto extra special. 

This is a clean-out-the-fridge recipe because I had a few asparagus spears, a couple 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 oven to 350 degrees. Line a baking sheet with parchment paper.

Prepare the crostini by brushing both sides of each piece of baguette with some olive oil. Place them on one end of the baking sheet.

Prepare the prosciutto by separating the slices and placing them on the other end of the baking sheet.

Prepare the asparagus by tossing the diced asparagus with a couple of teaspoons of olive oil and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste.

Bake everything by placing it in the oven to bake for 10 minutes.

Flip crostini, prosciutto slices, and asparagus bits over 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.

Allow the crostini to cool on a wire cooling rack for 10 minutes.

Finish seasoning the asparagus with lemon juice and zest and a bit more sea salt if needed.

Assemble the crostini by slathering some Boursin cheese on each crostini.

Top with some asparagus and finish with a few prosciutto crumbles.

Serve crostini by placing them on a serving tray or plate and serving immediately. Enjoy.