Fri 5 Aug 2016
Read other related stories: Asparagus , Vegetables
CROSTINI WITH SMOKED ASPARAGUS
Its Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh! Be sure to visit our series on the ember roasting of fresh asparagus ( see the previous blog) so you can move on to our fabulous recipes. Our featured recipe in this series is Crostini with Ember Roasted Asparagus, Pimento & Olive Spread, a perfect snack, appetizer, and certainly a spur of the moment food for the pop in visitor. So, here we go!
With your ember-roasted asparagus (see other blog or Instagram #smokinliciousasparagus) in hand, you’ll need these ingredients:
- Baguette or other small width bread (in a pinch, pita chips will work as well)
- Oil for drizzling on the bread slices
- 8 oz. of ricotta
- Ember cooked asparagus
- 2 Tablespoons of lime juice
- Pimento slices about 2 oz.
- Green olives about 4 oz.
- Fresh ground pepper
Prior to mixing the ingredients for the spread, cut the baguette into ½ inch slices and place on a cookie sheet. Drizzle with oil – any kind will do though I’m partial to flavored oils. Only toast the bread slices until just golden. In a medium bowl, add the ricotta cheese and gently mix to break
down the cheese to a creamy state. Dice up the ember-roasted asparagus and gently fold into the ricotta with the lime juice. Add fresh ground pepper to taste. Set aside the bowl and chop up the pimento and green olive. Place in a small bowl.
Assembling the Crostini
Time to assemble all the ingredients! Take a crostini, spread a thick coating of the ember-roasted asparagus and ricotta mixture, and top with the diced pimento and olive. Once you have a serving tray full, you’re ready to serve!
The saltiness of the olive mixed in with the creaminess of the ricotta, blend so well with the wood-fired asparagus. Couple this with the crispness of the crostini and you have a perfect match.
Ember-roasted asparagus crostini – just one of the wonderful ways to use fresh asparagus this season.
Bon Bar B Que