These toasts are crunchy, creamy, salty with a little kick and definitely what you have to make this Spring. These are my asparagus and crispy prosciutto crostinis with a lemony Calabrian chili crisp ricotta spread.
The Deets:
The perfect toast to make for Spring: These asparagus and crispy prosciutto crostinis with a lemony Calabrian chili crisp ricotta spread are so tasty and easy to put together. Whether you end up making this as a snack or for people coming over, they’re so good and even better with a little balsamic glaze to finish. I hope you give these a try. Enjoy!
The Calabrian Chili Crisp:
If you’ve never tried Alessi Calabrian Chili Crisp you really need to. It’s great for adding to yogurt or ricotta cheese for a dip or to top on a sandwich or salad. I recently made it on this stacked breakfast sandwich and it truly made the whole thing.
Asparagus and Prosciutto Ricotta Crostinis
Ingredients
- Sourdough bread
- 3/4 Cup Ricotta cheese
- 1 Tbsp Alessi Calabrian Chili Crisp
- 1/2 Lemon
- Sea salt
- Pepper
- 12 Asparagus spears
- Alessi Olive Oil
- 6 Pieces of prosciutto
- Balsamic glaze for topping
Instructions
- Preheat oven to 400. Coat asparagus in olive oil, salt and pepper and add to a sheet pan. Cook for about 10 min or until asparagus is cooked but still has a little crunch.
- Meanwhile, make the ricotta chili crisp spread by combining ricotta, chili crisp, lemon, salt and pepper in a bowl. I also like to grate some of the lemon rind over top. Mix and season to taste.
- Add slices of prosciutto to a skillet and cook 2-3 min per side until it crisps up. Transfer to a paper towel lined baking sheet. Add bread to same pan and cook 2-3 min per side until crispy. Repeat with remaining slices. Add more olive oil to the pan as needed to toast the bread.
- Assemble toasts by spreading spicy ricotta on each slice and then topping with a few asparagus spears and slices of prosciutto. Drizzle with balsamic glaze and slice in half if you are serving as an appetizer. Enjoy!
