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Crispy Prosciutto & Asparagus Mini Toasts Are The Perfect Spring Appetizer

Spring is the absolute best season for vegetable lovers. There are snow peas, Swiss chard, ramps, rhubarb, and radishes—we could go on all day. Even with all that great produce, the one that truly screams springtime is undoubtedly asparagus. We love it as a soup, in a lemony pasta, or simply grilled, but our all-time favorite way to eat asparagus is in an appetizer paired with creamy cheese and savory cured pork. So naturally we created these crispy prosciutto, fluffy whipped ricotta, and roasted asparagus mini toasts. These easy yet classy bites are a great way to showcase the best of spring, and they’re ready in just 30 short minutes.

Pro tip: No gatherings coming up any time soon? Toast the sourdough slices whole, top as usual, add a fried egg, and you’ve got yourself an indulgent weekend brunch.

Did you try making this? Let us know how it went in the comments!

Yields: 10 servings

Prep Time: 5 mins

Total Time: 30 mins

Ingredients

  • 8 oz.

    asparagus, cut crosswise into thirds

  • 3 oz.

    thinly sliced prosciutto, torn into large pieces

  • 5

    (1/2"-thick) slices whole wheat sourdough bread, cut into quarters

  • 2 tbsp.

    extra-virgin olive oil, plus more for drizzling

  • Kosher salt

  • 3/4 c.

    whole milk ricotta

  • 1/4 tsp.

    crushed red pepper flakes

  • 1

    lemon, zested, juiced

  • 1

    clove garlic

  • 1 tbsp.

    chopped fresh basil

  • 1 tbsp.

    sliced chives

Directions

  1. Arrange racks in upper and lower thirds of oven; preheat to 400°. Place a wire rack in a baking sheet. Arrange asparagus on one end of rack, then arrange prosciutto pieces in small bundles on other end of rack. On another baking sheet, spread bread pieces in an even layer. Drizzle asparagus and bread with oil, turning to coat. Season asparagus with a generous pinch of salt.

  2. Place sheet with bread on upper rack and sheet with asparagus and prosciutto on lower rack. Bake, turning bread and prosciutto halfway through, until bread is toasted and asparagus is crisp-tender, about 15 minutes.

  3. Remove bread from oven. Using tongs, transfer asparagus to a small plate. If prosciutto isn't crisp, continue to bake about 5 minutes more.

  4. Meanwhile, in a food processor, pulse ricotta, red pepper flakes, 1 tablespoon lemon juice, 1/2 teaspoon salt until just combined. With the motor running, drizzle in 2 tablespoons oil and process until ricotta is smooth and fluffy, about 2 minutes.

  5. Cut garlic clove in half and firmly rub cut end of garlic on surface of each piece of toast. Top each toast with whipped ricotta, 2 to 3 pieces of asparagus, and prosciutto. Sprinkle with basil, chives, and lemon zest.

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