July 3rd, 2016
Crostini with asparagus
200 g spreadable goat cheese
2 tablespoons olive oil
Dried spices: sage, rosemary, basil, oregano, mint, thyme
8 slices of bread from a baguette
8 slices of prosciutto di parma
freshly ground pepper
Cream Cheese: Mix goat cheese with olive oil and dried spices until creamy smooth. If needed, season with salt and pepper.
Rinse asparagus and snap the dry stem ends off of each asparagus. Cook it for 2-3 minutes in boiling water with salt, and then remove it in a bowl with cold water and ice cubes to stop it from cooking and also to remain green. Drain it on absorbent paper.
Cut the baguette in 8 slices and put them in the oven for a few minutes to fry them. Brush the bread slices with cream cheese.
Wrap each asparagus in a strip of prosciutto and put it 2 minutes on a hot grill to get a crunchy texture.
We place the asparagus on slices of bread and sprinkle some freshly ground pepper.