Wednesday, April 2, 2014

Grilled Asparagus Pesto Crostini with Crispy Prosciutto

Of all the spring vegetables, asparagus is by far my favorite. This time if year it's perfect (and also cheaper, which is a great perk). It's wonderful roasted or grilled and I absolutely love it wrapped in salty prosciutto.

This recipe takes grilled asparagus and combines it with the fresh flavors of lemon pesto. From there, I spread it (and a little garlic and herb Boursin cheese) on warm, crusty bread and finished it with a sprinkle of crispy prosciutto and just a touch of honey to balance the saltiness. The result is something magical. Wow your crowd by making this as an appetizer or make it a meal by pairing it with a big, leafy salad.


This recipe cost me $18.27 and took me 25 minutes to prepare.

1. Preheat oven to 350.
2. Place prosciutto on a baking sheet lined with parchment paper or silpat and bake for 15 minutes.


3. Meanwhile, preheat a grill pan (or outdoor grill) to medium-high. Place asparagus in a bowl and drizzle with a small amount of olive oil and season with salt and pepper. Cook for 2-3 minutes per side, or until grill marks form (you may have to work in batches). Transfer to a platter to allow to cool slightly, then dice.



4. Place diced asparagus, basil, garlic, Parmesan, pine nuts, lemon juice and olive oil in a blender. Process for 30 seconds, scraping down the sides as needed. Transfer pesto to a bowl and adjust seasonings as needed.


5. Place crispy prosciutto on paper towels to drain. Lay bread slices on the same sheet pan and bake for 5-10 minutes, or until slightly golden brown.


6. Spread a thin layer of Boursin cheese onto each bread slice and top with pesto. Sprinkle crispy prosciutto on top and drizzle with a touch of honey (be careful not to over do it). Serve.




Grilled Asparagus Pesto Crostini with Crispy Prosciutto 
Serves 8 (appetizer) or 4 (meal)

All you need:
6 slices prosciutto
1 pound asparagus, trimmed
1 cup (packed) fresh basil leaves
2 cloves garlic
1/4 cup shredded parmesan cheese
2 tablespoons pine nuts
Juice of 1 lemon
1/2 cup olive oil
8 slices French bread
2 oz. Boursin Garlic and Herb cheese
Honey, for drizzling
Salt and pepper, to taste

All you do:
1. Preheat oven to 350.
2. Place prosciutto on a baking sheet lined with parchment paper or silpat and bake for 15 minutes.
3. Meanwhile, preheat a grill pan (or outdoor grill) to medium-high. Place asparagus in a bowl and drizzle with a small amount of olive oil and season with salt and pepper. Cook for 2-3 minutes per side, or until grill marks form (you may have to work in batches). Transfer to a platter to allow to cool slightly, then dice.
4. Place diced asparagus, basil, garlic, Parmesan, pine nuts, lemon juice and olive oil in a blender. Process for 30 seconds, scraping down the sides as needed. Transfer pesto to a bowl and adjust seasonings as needed.
5. Place crispy prosciutto on paper towels to drain. Lay bread slices on the same sheet pan and bake for 5-10 minutes, or until slightly golden brown.
6. Spread a thin layer of Boursin cheese onto each bread slice and top with pesto. Sprinkle crispy prosciutto on top and drizzle with a touch of honey (be careful not to over do it).

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