Roasted Asparagus Crostini

Sorry I have been a bit of a recluse as of late. I have been busy between weddings, work, getting back into the swing of school banking, and just life in general. No worries though, I have still been working on material for the good ole’ blog so there are LOTS of new and exciting things to share!

The first I will start with is an Asparagus Crostini.

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Essentially “crostini” means “little toasts” in Italian where they are eaten as appetizers. It is made up of sliced baguette or french bread which is toasted or grilled then topped with cheeses and meats or vegetables. Very easy and very yummy!

This recipe was inspired by http://www.foodnetwork.com/recipes/food-network-kitchens/asparagus-crostini-recipe/index.html

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Ingredients

1 Loaf of Baguette OR French Bread

1 Asparagus Bunch

1 Cup Ricotta Cheese

1/3 Cup Balsamic Vinegar

1/3 Cup Sugar

2 Tbsp Extra Virgin Olive Oil

2 Tbsp Minced Garlic

 

Preheat oven to 350.

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First mince your garlic then trim the asparagus and cut the stalks in half.

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Slice the bread into 1/4″ slices and arrange on a baking sheet.

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Drizzle bread with 1 Tbsp Olive Oil and set aside.

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Scatter asparagus on a baking sheet with the minced garlic then toss with remaining Tbsp Olive Oil.

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Roast in the oven at 350 for 15-20 minutes or until tender.

While the asparagus is roasting, use this time to make the balsamic glaze. Combine 1/3 Cup balsamic vinegar and 1/3 Cup sugar in a small sauce pan and simmer on high for about 3-5 minutes while whisking constantly until reduced by 1/2. Remove from heat and set aside.

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Tada!

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Broil the bread on high for 2-3 minutes or until nice and golden (mines a bit over done because I got distracted by Saki)

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Next spread each bread slice with 1 Tbsp of ricotta cheese.

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(This is where I should have thought better of my plating selection…. white on white doesn’t work well with pictures)

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Top with a few pieces of roasted asparagus and garlic then drizzle with the balsamic glaze.

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