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Asparagus and Prosciutto Ricotta Crostinis

Print Recipe
Servings 3 Toasts

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!

Notes

This makes 3 toasts, which would equal 6 large crostinis.