Asparagus, Brie and Prosciutto Spring Crostini

The springiest combination of veggie, cheese and meat, these little brie and prosciutto spring crostini toasts are the perfect Easter appetizer.


Servings: 10

  • 40 asparagus just heads
  • 2 tsps + 1 tbsp olive oil divided
  • kosher salt
  • black pepper
  • 1 baguette sliced
  • 10 brie slices
  • 2 ounces prosciutto torn into thin strips
  • zest of ½ a lemon
  • honey for drizzling


1. Preheat oven to 400 degrees.

2. Chop ends of asparagus off, leaving 1-2 inch heads. On a large baking sheet, toss asparagus heads in 2 teaspoons olive oil, kosher salt and pepper. Bake for 10 minutes.

3. Meanwhile, cut 10 baguette slices roughly 1/2-1 inch tall. Combine remaining tablespoon of olive oil, kosher salt, and pepper in a small bowl. Using a pastry brush, brush olive oil onto each baguette slice. Toast lightly until golden and place on a baking sheet.

4. Remove asaparagus from oven and transfer to plate. Keep oven on.

5. Cut 10 slices of brie, placing each slide on the baguette slices. Place in oven for 5-7 minutes, or until brie is melted.

6. Remove from oven and top with prosciutto, asparagus, and lemon zest. Drizzle with honey and serve immediately.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes