Name: Crispy Prosciutto & Asparagus Mini Toasts Recipe
Ingredients: 8 oz. Asparagus, cut crosswise into thirds: Asparagus is the quintessential spring vegetable, and for good reason. Its tender stalks and delicate flavor are a perfect embodiment of the season. For this recipe, we recommend using fresh, vibrant green asparagus. When selecting your asparagus, look for stalks that are firm and bright green, with tightly closed tips. Avoid asparagus that appears limp, wilted, or has open or spreading tips, as these are signs of older, less fresh asparagus. The size of the asparagus spears can also influence the final dish. Medium-sized spears are ideal as they cook evenly and are easy to handle. Thicker spears might require slightly longer roasting time, while very thin spears can cook very quickly and might become too delicate. Cutting the asparagus into thirds ensures that they cook quickly and evenly, and are perfectly sized for topping the mini toasts. You can also consider using different varieties of asparagus, such as purple or white asparagus, for a visual or slight flavor variation, although green asparagus is the most readily available and classic choice for this recipe. Remember to snap off the woody ends of the asparagus before cutting them; this part of the stalk is tough and fibrous and not pleasant to eat.; 3 oz. Thinly Sliced Prosciutto, torn into large pieces: Prosciutto is a dry-cured ham that brings a salty, savory depth and delightful crispiness to these mini toasts. The key here is to use thinly sliced prosciutto. Thin slices crisp up beautifully in the oven, creating that delightful crunch we’re aiming for, without becoming overly chewy or hard. When purchasing prosciutto, look for a good quality brand. Prosciutto di Parma and Prosciutto di San Daniele are renowned for their quality and flavor. However, there are many excellent domestic prosciutto options available as well. The aroma of good prosciutto should be slightly sweet and nutty, not overly salty or pungent. Tearing the prosciutto into large pieces rather than keeping them as uniform slices adds a rustic charm to the toasts and also helps with even crisping. If you can’t find prosciutto, you can consider alternatives such as speck (smoked prosciutto) or pancetta (Italian bacon). Speck will offer a similar texture and smoky flavor, while pancetta, especially if thinly sliced, can also crisp up nicely and provide a salty pork element. However, prosciutto’s delicate flavor and melt-in-your-mouth texture are truly unparalleled in this recipe.; 5 (1/2″-thick) slices Whole Wheat Sourdough Bread, cut into quarters: The foundation of these mini toasts is the sourdough bread. Whole wheat sourdough adds a slightly nutty flavor and a heartier texture compared to white sourdough. Sourdough is an excellent choice because its slight tang complements the richness of the ricotta and prosciutto, and its sturdy structure holds up well to the toppings. The thickness of the bread slices is important. Half-inch thick slices are ideal as they are substantial enough to become crispy on the outside while remaining slightly soft on the inside, providing a pleasant textural contrast. Cutting each slice into quarters creates perfect bite-sized portions, making them ideal for appetizers or snacks. If you prefer, you can use white sourdough or even a different type of bread altogether. Baguette slices, ciabatta, or even multigrain bread can work well. For a gluten-free option, choose a good quality gluten-free bread that is firm enough to toast well. When toasting sourdough, keep an eye on it as it can brown quickly. You want it to be golden brown and crispy but not burnt.; 2 Tbsp. Extra-Virgin Olive Oil, plus more for drizzling: Extra-virgin olive oil is the fat of choice in this recipe, used for roasting the asparagus and bread, and also incorporated into the whipped ricotta. Extra-virgin olive oil provides a fruity flavor and healthy fats. When selecting olive oil, choose a good quality extra-virgin olive oil. Look for oils that are cold-pressed and have a rich, green color. The flavor of the olive oil will subtly influence the final taste of the dish, so opting for a good quality oil is worthwhile. Besides the 2 tablespoons used for roasting, you’ll need additional olive oil for drizzling over the toasts before baking and for whipping into the ricotta. This extra drizzle adds moisture and enhances the browning of the bread and asparagus.; Kosher Salt: Salt is a fundamental seasoning that enhances the flavors of all the ingredients in this recipe. Kosher salt is preferred by many chefs because of its larger, coarser crystals, which are easier to pinch and distribute evenly. It also has a cleaner taste compared to iodized table salt. A “generous pinch” of salt is called for to season the asparagus before roasting. Don’t be shy with the salt; it’s essential to bring out the flavor of the asparagus. You’ll also use salt to season the whipped ricotta. Taste and adjust the salt level as needed, as the saltiness of the prosciutto will also contribute to the overall saltiness of the dish.; 3/4 cup Whole Milk Ricotta: Ricotta cheese is the creamy, luscious component that binds all the flavors together in these mini toasts. Whole milk ricotta is essential for achieving the desired fluffy and creamy texture. Part-skim ricotta can be used, but it will result in a less rich and slightly drier whipped ricotta. Fresh, high-quality ricotta will have a slightly sweet and milky flavor. Avoid ricotta that is watery or grainy. The ricotta is whipped in a food processor to create a light and airy texture, which is a delightful contrast to the crispy toast and prosciutto. If you don’t have a food processor, you can also whip the ricotta by hand using a whisk or an electric mixer, though it may take a bit longer to achieve the same level of fluffiness.; 1/4 tsp. Crushed Red Pepper Flakes: Crushed red pepper flakes add a subtle hint of heat that balances the richness of the ricotta and prosciutto. A quarter teaspoon is enough to provide a gentle warmth without being overpowering. If you are sensitive to spice, you can reduce the amount or omit it altogether. Alternatively, if you prefer more heat, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper to the ricotta.; 1 Lemon, zested, juiced: Lemon provides a bright, acidic counterpoint to the richness of the other ingredients. Lemon zest adds a fragrant, citrusy aroma, while lemon juice brightens the flavor of the whipped ricotta. Use a fresh lemon for the best flavor. Zest the lemon first, being careful to only zest the yellow part of the peel and avoid the bitter white pith underneath. You will need 1 tablespoon of lemon juice for the ricotta and the zest of the entire lemon for garnishing the finished toasts. If you don’t have a fresh lemon, you can use bottled lemon juice, but fresh lemon juice will always provide a brighter and more vibrant flavor.; 1 clove Garlic: Garlic adds a subtle savory depth to the toasts. The garlic clove is cut in half and rubbed on the toasted bread, infusing it with a delicate garlic flavor without being overpowering. Use a fresh garlic clove for the best flavor. Peel the clove and cut it in half lengthwise. Rubbing the cut side of the garlic clove on the warm toast releases its aromatic oils, creating a subtle garlic undertone that complements the other flavors. If you prefer a more pronounced garlic flavor, you can mince a small amount of garlic and add it to the whipped ricotta, or brush the toasts with garlic-infused olive oil before baking.; 1 Tbsp. Chopped Fresh Basil: Fresh basil provides a fresh, herbaceous note and a pop of vibrant green color. Fresh basil is essential for this recipe; dried basil will not provide the same fresh flavor. Chop the basil finely just before using to preserve its aroma and flavor. Basil is sprinkled over the finished toasts as a garnish, adding a final touch of freshness and visual appeal.; 1 Tbsp. Sliced Chives: Chives, like basil, add a fresh, herbaceous element and a delicate oniony flavor. Sliced chives also provide a contrasting green color and a slightly different texture to the basil. Fresh chives are preferred for their delicate flavor and bright green color. Slice the chives thinly and sprinkle them over the finished toasts along with the basil and lemon zest.

Ingredients

Scale

8 oz. Asparagus, cut crosswise into thirds: Asparagus is the quintessential spring vegetable, and for good reason. Its tender stalks and delicate flavor are a perfect embodiment of the season. For this recipe, we recommend using fresh, vibrant green asparagus. When selecting your asparagus, look for stalks that are firm and bright green, with tightly closed tips. Avoid asparagus that appears limp, wilted, or has open or spreading tips, as these are signs of older, less fresh asparagus. The size of the asparagus spears can also influence the final dish. Medium-sized spears are ideal as they cook evenly and are easy to handle. Thicker spears might require slightly longer roasting time, while very thin spears can cook very quickly and might become too delicate. Cutting the asparagus into thirds ensures that they cook quickly and evenly, and are perfectly sized for topping the mini toasts. You can also consider using different varieties of asparagus, such as purple or white asparagus, for a visual or slight flavor variation, although green asparagus is the most readily available and classic choice for this recipe. Remember to snap off the woody ends of the asparagus before cutting them; this part of the stalk is tough and fibrous and not pleasant to eat.

3 oz. Thinly Sliced Prosciutto, torn into large pieces: Prosciutto is a dry-cured ham that brings a salty, savory depth and delightful crispiness to these mini toasts. The key here is to use thinly sliced prosciutto. Thin slices crisp up beautifully in the oven, creating that delightful crunch we’re aiming for, without becoming overly chewy or hard. When purchasing prosciutto, look for a good quality brand. Prosciutto di Parma and Prosciutto di San Daniele are renowned for their quality and flavor. However, there are many excellent domestic prosciutto options available as well. The aroma of good prosciutto should be slightly sweet and nutty, not overly salty or pungent. Tearing the prosciutto into large pieces rather than keeping them as uniform slices adds a rustic charm to the toasts and also helps with even crisping. If you can’t find prosciutto, you can consider alternatives such as speck (smoked prosciutto) or pancetta (Italian bacon). Speck will offer a similar texture and smoky flavor, while pancetta, especially if thinly sliced, can also crisp up nicely and provide a salty pork element. However, prosciutto’s delicate flavor and melt-in-your-mouth texture are truly unparalleled in this recipe.

5 (1/2″-thick) slices Whole Wheat Sourdough Bread, cut into quarters: The foundation of these mini toasts is the sourdough bread. Whole wheat sourdough adds a slightly nutty flavor and a heartier texture compared to white sourdough. Sourdough is an excellent choice because its slight tang complements the richness of the ricotta and prosciutto, and its sturdy structure holds up well to the toppings. The thickness of the bread slices is important. Half-inch thick slices are ideal as they are substantial enough to become crispy on the outside while remaining slightly soft on the inside, providing a pleasant textural contrast. Cutting each slice into quarters creates perfect bite-sized portions, making them ideal for appetizers or snacks. If you prefer, you can use white sourdough or even a different type of bread altogether. Baguette slices, ciabatta, or even multigrain bread can work well. For a gluten-free option, choose a good quality gluten-free bread that is firm enough to toast well. When toasting sourdough, keep an eye on it as it can brown quickly. You want it to be golden brown and crispy but not burnt.

2 Tbsp. Extra-Virgin Olive Oil, plus more for drizzling: Extra-virgin olive oil is the fat of choice in this recipe, used for roasting the asparagus and bread, and also incorporated into the whipped ricotta. Extra-virgin olive oil provides a fruity flavor and healthy fats. When selecting olive oil, choose a good quality extra-virgin olive oil. Look for oils that are cold-pressed and have a rich, green color. The flavor of the olive oil will subtly influence the final taste of the dish, so opting for a good quality oil is worthwhile. Besides the 2 tablespoons used for roasting, you’ll need additional olive oil for drizzling over the toasts before baking and for whipping into the ricotta. This extra drizzle adds moisture and enhances the browning of the bread and asparagus.

Kosher Salt: Salt is a fundamental seasoning that enhances the flavors of all the ingredients in this recipe. Kosher salt is preferred by many chefs because of its larger, coarser crystals, which are easier to pinch and distribute evenly. It also has a cleaner taste compared to iodized table salt. A “generous pinch” of salt is called for to season the asparagus before roasting. Don’t be shy with the salt; it’s essential to bring out the flavor of the asparagus. You’ll also use salt to season the whipped ricotta. Taste and adjust the salt level as needed, as the saltiness of the prosciutto will also contribute to the overall saltiness of the dish.

3/4 cup Whole Milk Ricotta: Ricotta cheese is the creamy, luscious component that binds all the flavors together in these mini toasts. Whole milk ricotta is essential for achieving the desired fluffy and creamy texture. Part-skim ricotta can be used, but it will result in a less rich and slightly drier whipped ricotta. Fresh, high-quality ricotta will have a slightly sweet and milky flavor. Avoid ricotta that is watery or grainy. The ricotta is whipped in a food processor to create a light and airy texture, which is a delightful contrast to the crispy toast and prosciutto. If you don’t have a food processor, you can also whip the ricotta by hand using a whisk or an electric mixer, though it may take a bit longer to achieve the same level of fluffiness.

1/4 tsp. Crushed Red Pepper Flakes: Crushed red pepper flakes add a subtle hint of heat that balances the richness of the ricotta and prosciutto. A quarter teaspoon is enough to provide a gentle warmth without being overpowering. If you are sensitive to spice, you can reduce the amount or omit it altogether. Alternatively, if you prefer more heat, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper to the ricotta.

1 Lemon, zested, juiced: Lemon provides a bright, acidic counterpoint to the richness of the other ingredients. Lemon zest adds a fragrant, citrusy aroma, while lemon juice brightens the flavor of the whipped ricotta. Use a fresh lemon for the best flavor. Zest the lemon first, being careful to only zest the yellow part of the peel and avoid the bitter white pith underneath. You will need 1 tablespoon of lemon juice for the ricotta and the zest of the entire lemon for garnishing the finished toasts. If you don’t have a fresh lemon, you can use bottled lemon juice, but fresh lemon juice will always provide a brighter and more vibrant flavor.

1 clove Garlic: Garlic adds a subtle savory depth to the toasts. The garlic clove is cut in half and rubbed on the toasted bread, infusing it with a delicate garlic flavor without being overpowering. Use a fresh garlic clove for the best flavor. Peel the clove and cut it in half lengthwise. Rubbing the cut side of the garlic clove on the warm toast releases its aromatic oils, creating a subtle garlic undertone that complements the other flavors. If you prefer a more pronounced garlic flavor, you can mince a small amount of garlic and add it to the whipped ricotta, or brush the toasts with garlic-infused olive oil before baking.

1 Tbsp. Chopped Fresh Basil: Fresh basil provides a fresh, herbaceous note and a pop of vibrant green color. Fresh basil is essential for this recipe; dried basil will not provide the same fresh flavor. Chop the basil finely just before using to preserve its aroma and flavor. Basil is sprinkled over the finished toasts as a garnish, adding a final touch of freshness and visual appeal.

1 Tbsp. Sliced Chives: Chives, like basil, add a fresh, herbaceous element and a delicate oniony flavor. Sliced chives also provide a contrasting green color and a slightly different texture to the basil. Fresh chives are preferred for their delicate flavor and bright green color. Slice the chives thinly and sprinkle them over the finished toasts along with the basil and lemon zest.

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Instructions

Step 1: Prepare for Roasting

Arrange oven racks and preheat: Positioning the oven racks in the upper and lower thirds is crucial for even cooking. This allows for simultaneous roasting of the bread on top and the asparagus and prosciutto below, ensuring everything cooks at the right rate. Preheat your oven to 400°F (200°C). Preheating is essential to ensure the oven is at the correct temperature when you place the baking sheets inside, leading to proper roasting and crisping.

Prepare baking sheets: Using two baking sheets is key to roasting the bread and the asparagus/prosciutto separately yet simultaneously. Place a wire rack inside one of the baking sheets. The wire rack is specifically for the asparagus and prosciutto. Elevating them on a rack allows for better air circulation around them, promoting crisping and preventing them from steaming or becoming soggy on the bottom. The other baking sheet will be used directly for toasting the bread.

Arrange asparagus and prosciutto: On the wire rack-lined baking sheet, arrange the asparagus pieces on one end. Try to spread them out in a single layer as much as possible to ensure even roasting. On the other end of the same rack, arrange the torn prosciutto pieces in small bundles. Keeping them in bundles helps them crisp up without becoming too thin and brittle. Separating the asparagus and prosciutto on the rack prevents the prosciutto fat from dripping onto the asparagus and making it greasy.

Prepare bread slices: On the second baking sheet, spread the quartered sourdough bread slices in an even layer. Make sure they are not overlapping, as this will prevent them from toasting evenly.

Drizzle with olive oil and season: Drizzle the asparagus and bread pieces with extra-virgin olive oil. Turn them to coat evenly. Olive oil helps with browning and crisping and adds flavor. Season the asparagus generously with kosher salt. Don’t be afraid to be generous with the salt; it enhances the flavor of the asparagus and balances the sweetness of the ricotta and the saltiness of the prosciutto. There is no need to salt the prosciutto directly as it is already quite salty.

Step 2: Roast the Bread, Asparagus, and Prosciutto

Bake in preheated oven: Place the baking sheet with the bread on the upper rack and the baking sheet with the asparagus and prosciutto on the lower rack. This positioning utilizes the oven’s heat zones effectively, with the bread toasting nicely on the upper rack and the asparagus and prosciutto roasting and crisping on the lower rack.

Bake and turn halfway: Bake for 15 minutes. Halfway through, around the 7-8 minute mark, turn the bread pieces and the prosciutto bundles. Turning ensures even toasting and crisping on all sides. Keep an eye on them; the exact baking time may vary slightly depending on your oven.

Check for doneness: After 15 minutes, check the bread. It should be nicely toasted and golden brown. The asparagus should be crisp-tender – meaning it’s cooked through but still has a slight bite and vibrant green color. The prosciutto should be starting to crisp around the edges.

Step 3: Crisp Prosciutto Further (If Needed)

Remove bread and asparagus: Remove the baking sheet with the bread from the oven and set it aside. Using tongs, carefully transfer the roasted asparagus to a small plate and set aside. Tongs are essential to avoid burning your fingers.

Continue baking prosciutto (if necessary): If the prosciutto is not yet crispy, return the baking sheet with just the prosciutto to the oven (still on the lower rack) and bake for another 5 minutes or so, or until it is crisp. Prosciutto can vary in thickness, so it might need a little extra time to crisp up properly. Watch it closely during this stage as it can go from crispy to burnt quickly. The goal is to achieve a crispy texture without burning it.

Step 4: Prepare Whipped Ricotta

Combine ricotta and seasonings in food processor: While the prosciutto is finishing in the oven, prepare the whipped ricotta. In a food processor, combine the whole milk ricotta, crushed red pepper flakes, 1 tablespoon of lemon juice, and ½ teaspoon of salt.

Pulse to combine: Pulse the mixture a few times until just combined. Avoid over-processing at this stage.

Drizzle in olive oil and process: With the motor running, slowly drizzle in 2 tablespoons of extra-virgin olive oil. Processing the ricotta while drizzling in the oil emulsifies the mixture and creates a smooth and fluffy texture.

Process until smooth and fluffy: Continue processing until the ricotta is smooth and fluffy, which should take about 2 minutes. Scrape down the sides of the food processor bowl as needed to ensure everything is evenly incorporated. The whipped ricotta should be light, airy, and creamy.

Step 5: Assemble the Mini Toasts

Rub garlic on toasts: Cut the garlic clove in half. While the toasts are still warm, firmly rub the cut end of the garlic clove on the surface of each piece of toast. This infuses the toasts with a subtle garlic flavor. The warmth of the toast helps release the garlic’s aromatic oils.

Top with whipped ricotta: Spoon or spread a generous dollop of whipped ricotta onto each garlic-rubbed toast. Distribute the ricotta evenly over the toasts.

Add asparagus and prosciutto: Top each toast with 2 to 3 pieces of roasted asparagus and a few pieces of crispy prosciutto. Arrange them attractively on top of the ricotta.

Garnish and serve: Sprinkle the finished mini toasts with chopped fresh basil, sliced chives, and lemon zest. These garnishes add fresh flavors, visual appeal, and a final touch of brightness. Serve immediately and enjoy the delightful combination of crispy, creamy, and fresh flavors.

Nutrition

Serving Size: One Normal Portion
Calories: 265