Growing up, on holidays our family always loves to start off the meal with some type of crostini appetizer. One of my favorite kinds that our mom makes has fig jam, prosciutto, and parmesan cheese. It is the perfect sweet and salty combination, and always hits the spot. These crostini are basically a spring version of those, brightened up with some super green asparagus and lemon zest. The perfect Easter appetizer or just for any other day you have extra asparagus lying around.
The nice thing about crostini is they are easy and quick, but always look so pretty and delicate once they're assembled. For these, you'll start by roasting the asparagus in the oven. It always surprises me that once you do this it actually brightens up the asparagus, making them extra green. The charred flavor from the oven is also a must.
Next you'll toast up the bread slices just slightly, as you'll pop them back in the oven later to get the brie nice and melted. My mom always combines a little olive oil, salt and pepper, and brushes it on to the baguette slices, which really adds so much flavor and keeps them from tasting dry.
Next it's as easy as slicing up some brie and placing it on each of the baguette slices. Throw those back in the oven and let the brie get nice and melty!
Take the crostini out of the oven, and top with the prosciutto. The best thing about prosciutto is that since it's so flavorful, you really don't need much at all. Next go ahead and add the roasted asparagus, and then sprinkle on lots of lemon zest. The lemon zest goes so well with the brie and asparagus, adding that little bit of needed acidity.
And then of course drizzle on the honey. One of my favorite parts of the crostini our mom always makes us is the fig jam. That little bit of sweetness with the meat and cheese makes you feel like each bite is all of your favorite parts of a cheese plate combined in one. In this case, the honey and brie are the obvious match-made in heaven, and I actually found the asparagus and honey to go so well together.
Place these crostini out for friends and family, and cheers to spring!
The springiest combination of veggie, cheese and meat, these little brie and prosciutto spring crostini toasts are the perfect Easter appetizer.
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.
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