Rule #1: Don’t rush toasting the crostini! Or you will end up with something that looks like this…
Yes, that was a white, french baguette. Burnt to a crisp. Big flames. Stinky kitchen… for a long time. I was trying to get them toasted quickly, and I thought a small blast from the broiler would do the trick. Not true. Thankfully I was standing there and could react quickly, but needless to say, my appetizer was not going to happen for this party.
On many other occasions though, it has turned out great. It has become a go-to appetizer of mine for nice weather events.
- 1 pound fresh asparagus
- ¼ cup plus 2 tablespoons EVOO
- Salt & pepper, to taste
- 1 loaf good quality baguette cut into ¾ – inch slices
- Freshly shaved Parmesan Cheese
- Balsamic Vinegar
- Garlic Expressions
- 2 Garlic Cloves, halfed
Preheat the oven to 400 degrees F. Cut the asparagus stalks on a diagonal into 2-inch pieces.
In a roasting pan or sheet, toss the asparagus with olive oil and Garlic Expressions until coated. Spread asparagus out in a single layer, if possible. Roast asparagus for 6 minutes until tender. Season with salt, pepper, and balsamic vinegar and set aside.
Rub slices of bread with halved garlic and brush lightly with olive oil. Arrange bread slices on a baking sheet. Place a piece of shave Parmesan on each slice of bread. Bake the bread until lightly toasted, about 8 to 10 minutes.
Once bread is toasted, top each slice with asparagus pieces. Drizzle asparagus and bread slices with balsamic vinegar. Using a vegetable peeler, shave Parmesan over asparagus. Bake again until the cheese melts on top of the asparagus. Serve either hot or warm.