Parisian Springtime Asparagus and Prosciutto Crostini

Ingredients

• •small baguette, sliced into 1/2-inch thick rounds
• •tablespoons olive oil
• •oz herbed Boursin cheese
• •1/2
• •bunch thin asparagus spears, trimmed
• •slices prosciutto, thinly sliced and torn
• •tablespoon fresh chives, finely chopped
• •teaspoon lemon zest
• •Pinch of sea salt and black pepper

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
2. 2minutes until lightly golden and crisp.
3. 3While the bread toasts, blanch the asparagus: drop into boiling water for 1 minutes
4. 4minutes, then immediately transfer to an ice bath to stop cooking and retain color. Pat dry and chop into 1
5. 5inch pieces.
6. 6In a small bowl, combine the Boursin cheese with half of the chopped chives and lemon zest. Season lightly with pepper.
7. 7Spread a generous layer of the herbed cheese mixture onto each toasted crostini.
8. 8Top each crostini with a few pieces of blanched asparagus and a small piece of torn prosciutto. Garnish with the remaining chives and a tiny pinch of sea salt.