Mezze
Goats Cheese Prosciutto Crostini
I would love to host a Spring garden party just to make these again! This crostini combo was inspired by Russell Norman’s adventures in Italy (from his cookbook Polpo). Easy to make and adds some colour to your table. Enjoy! Ingredients 1 baguette (sliced) Goats cheese Thin asparagus (eg.
Goats Cheese Prosciutto Crostini
I would love to host a Spring garden party just to make these again! This crostini combo was inspired by Russell Norman’s adventures in Italy (from his cookbook Polpo). Easy to make and adds some colour to your table. Enjoy!
Ingredients
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1 baguette (sliced)
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Goats cheese
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Thin asparagus (eg. Thai)
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1 packet prosciutto
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Butter
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Olive Oil
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Garnish: Cracked black pepper.
Method
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SLICE the asparagus into small pieces, around 2-3cms long.
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HEAT up a pan on medium heat with butter, then sauté the asparagus for 5-8 minutes until golden.
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DRIZZLE olive oil on each bread slice and toast in pan on high heat. Each side should only take around 1 minute.
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SPREAD a generous amount of goats cheese on each piece of bread, topped with a slice of prosciutto and a few pieces of asparagus.
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GARNISH with cracked pepper.
Lizbeth Pal-DevelterJuly 8, 2021Comment
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