Asparagus Crostini Recipes

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CROSTINI



Crostini image

This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!

Provided by BPENDILL

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 6

Number Of Ingredients 6

1 French baguette, cut into diagonal 1/2 inch slices
¼ cup olive oil
¼ cup butter or margarine
2 cloves garlic, minced
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Set the oven to broil at 425 degrees F (220 degrees C).
  • In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
  • Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
  • Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g

ASPARAGUS CROSTINI



Asparagus Crostini image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Number Of Ingredients 0

Steps:

  • For an easy party snack, spread fresh ricotta on toasted baguette slices, then top with thinly sliced asparagus. Season with salt and pepper and drizzle with olive oil or truffle oil.

ASPARAGUS SOUP WITH RICOTTA CROSTINI



Asparagus Soup With Ricotta Crostini image

In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast - plain buttered toast, breadsticks or crackers - makes a nice counterpart on the side.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 13

1 3/4 pounds asparagus
3/4 teaspoon fine sea salt, more as needed
2 large leeks, halved lengthwise and rinsed
1 quart chicken stock
1 bay leaf
2 tablespoons extra-virgin olive oil
3 tablespoons uncooked white rice
1/4 teaspoon black pepper, more as needed
1 teaspoon lemon juice, more as needed
4 1/2-inch-thick baguette slices, cut on the bias
1/2 cup fresh ricotta
2 teaspoons minced fresh tarragon (or chives)
1 garlic clove, peeled and halved

Steps:

  • Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups salted water to a boil. Add tips and cook until just tender, 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish.
  • Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.
  • In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 10 to 20 minutes; strain, discarding the solids and saving the stock.
  • Return empty pot to medium-low heat. Add oil, white leek slices and rice. Cook, stirring frequently, until leeks are golden, about 5 minutes. Pour in 1 cup of the stock. Simmer for 10 minutes. Add remaining stock and asparagus middles. Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.
  • Press soup through a food mill (or purée in a blender, then strain through a coarse mesh sieve; nothing too fine, you want a little texture here). Return soup to pot. Season with salt, pepper and lemon juice to taste. Cover to keep warm.
  • Heat oven to 350 degrees. Place bread slices on a baking sheet and toast, turning halfway through, until bread is golden and dry to the touch, about 10 minutes.
  • While bread toasts, season ricotta with tarragon, salt and pepper. Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta. Ladle soup into warm bowls and garnish with the asparagus tips. Serve with crostini.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 881 milligrams, Sugar 10 grams, TransFat 0 grams

ASPARAGUS CROSTINI



Asparagus Crostini image

Make and share this Asparagus Crostini recipe from Food.com.

Provided by JackieOhNo

Categories     Cheese

Time 20m

Yield 24 pieces

Number Of Ingredients 7

1 lb asparagus
1/2 lb smoked salmon
1 wedge of imported brie cheese
1 baguette, sliced in to 1/2-inch slices
1/2 olive oil
sea salt, to taste
pepper, to taste

Steps:

  • Heat oven to 350 degrees. Line a sheet pan with parchment paper. With a pastry brush, lightly brush the slices of baguette with olive oil. Place pieces on pan, season with salt and pepper. Bake in oven for about 5-7 minutes until golden.
  • Blanch trimmed asparagus in rapidly boiling salted water for about 3 minutes. Transfer immediately to an ice bath. Remove once cooled to dry, then cut into 1-inch pieces.
  • To assemble: Place a small piece of salmon on top of the crostini, then two pieces of asparagus, and top with one small slice of brie. Garnish with freshly cracked pepper.

Nutrition Facts : Calories 67, Fat 1, SaturatedFat 0.2, Cholesterol 2.2, Sodium 191.8, Carbohydrate 10.6, Fiber 0.9, Sugar 0.3, Protein 3.8

ASPARAGUS, BRIE & PARMA HAM CROSTINI



Asparagus, Brie & Parma Ham Crostini image

This special, filling appetizer is perfect to serve guests. The combination of crisp bread, melted cheese and asparagus is out of this world. -Karla Johnson, East Helena, Montana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1 dozen.

Number Of Ingredients 7

12 fresh asparagus spears
2 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
12 slices French bread baguette (1/2 inch thick)
3 thin slices prosciutto (Parma ham) or deli ham, cut into thin strips
6 ounces Brie cheese, cut into 12 slices

Steps:

  • Cut asparagus tips into 2-in. lengths. (Discard stalks or save for another use.) Place asparagus tips in a 15x10x1-in. baking pan lined with foil. Drizzle with 1 teaspoon oil and toss to coat. Sprinkle with salt and pepper. Bake at 425° for 10-15 minutes or until crisp-tender. , Brush baguette slices on both sides with remaining oil. Place on a baking sheet. Broil for 1-2 minutes on each side or until toasted., Top each slice with asparagus, prosciutto and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 91 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 191mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA



Asparagus and Prosciutto Crostini with Fonduta image

Categories     Cheese     Appetizer     Broil     Asparagus     Prosciutto     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

For Fonduta
1 tablespoon unsalted butter
1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch dice (3/4 cup)
1/2 cup milk
2 large egg yolks
four 1/2-inch-thick slices from a large round crusty loaf of bread (about 8 to 9 inches across)
1 large garlic clove, halved crosswise
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pound thin asparagus, trimmed and lower 2 inches of stalks peeled

Steps:

  • Make fonduta:
  • In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.
  • Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.
  • Preheat broiler.
  • On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.
  • In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.

LEMON-HERB ASPARAGUS CROSTINI



Lemon-Herb Asparagus Crostini image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.

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Top Asked Questions

How do you serve crostini with asparagus?
Top each slice of baguette with an equal amount of bean spread. Cut each sprig of asparagus in two, arrange two sprigs (four pieces) over each crostini. Drizzle with olive oil and sprinkle with flaked salt before serving.
What is asparagus appetizer?
Asparagus appetizers are pretty common, but they’re usually wrapped in prosciutto or something similar. That is a tasty combination, but it hides the flavor of the green veggie spears in my fresh produce-loving opinion. And they’re just so good!
What to serve with ricotta crostini?
Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
What goes well with mozzarella and Basil in crostini?
Tomato, Mozzarella & Thai Basil Crostini. This take on the flavors of Caprese (with the notable addition of sesame oil and rice vinegar) might just be your new favorite mozz, basil, and tomato combo.

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