Parisian Springtime Asparagus and Prosciutto Crostini

This elegant crostini captures the essence of a Parisian spring picnic with its vibrant flavors and textures. Creamy, herbed Boursin provides a rich base for crisp, lightly blanched asparagus and salty, delicate prosciutto. A final drizzle of bright lemon-herb oil elevates this appetizer to gourmet status.

Meat & Poultry

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

Method

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

Chef's Tip & Pairing

For a perfect wine pairing, serve this crostini with a crisp, dry French Sancerre or a light, unoaked Sauvignon Blanc, as their bright acidity will complement the asparagus and cut through the richness of the cheese and prosciutto.

From the Tini Crostini Collection