Brushfire Crispy Prosciutto Crostini's

by James Vives

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 Servings

Ingredients:

  • Brushfire Farms Blackberry Pepper Jam
  • Schilo's Hot Mustard
  • 3 slices of Sourdough Bread, sliced about ¼ inch thick, cut into quarters
  • 3-4 slices of thinly sliced Prosciutto, cut into 1-inch strips
  • 12 Asparagus, cut into thirds
  • 1 Cup Ricotta Cheese
  • 1 Lemon
  • Extra Virgin Olive Oil
  • Fiesta Spices Veggie Sprinkles
  • Fresh Basil, fine chopped
  • Fresh Chives, Fine Chopped
  • Salt, to taste

Process:

  1. Preheat Oven to 400°. Lightly brush Sourdough squares on both sides with Extra Virgin Olive Oil. Toss sliced Asparagus in a little bit of Olive Oil and season with Fiesta Veggie Sprinkles. On a grill rack set on top of a baking sheet, spread out Bread, Prosciutto and Asparagus and place in oven.
  2. After baking for 10 minutes, flip the bread squares and prosciutto. Continue cooking for another 10 minutes and pull from oven and allow to cool.
  3. In a medium sized mixing bowl, combine Ricotta Cheese with the juice of 1 lemon and 1 tsp. of Lemon Zest and mix together. Add salt to taste.
  4. Spread Ricotta on top of toasted Sourdough, place two pieces of Asparagus on top, followed by one slice of crispy Prosciutto on top of that. Add a small dollop of Schilo's Hot Mustard or Blackberry Pepper Jam on top of each serving. Garnish with fresh herbs, serve and enjoy!
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