Asparagus and Prosciutto Toast

This asparagus and prosciutto toast is creamy, salty, cheesy, and hits all the right notes. Let’s just say it will be on repeat for a long time.

Ah, I love a good toast, and this one is no exception. This asparagus and prosciutto toast is the perfect light lunch or snack to make when you are looking for something with flavor that wont require much effort in the kitchen. Simply roast and assemble. While this toast was designed to be a single or double serving imagine scaling it down for the holidays… I will leave you with that, now read on.

CRISPY, CRISPY PROSCIUTTO

Before I go into crisping prosciutto you might be asking what is prosciutto? If you have never tasted prosciutto before I need you to run to the supermarket and taste it, cause trust me you may just fall in love. Prosciutto is a dry-cured Italian ham that is often sliced thin. It is delicate in texture and salty in flavor. Often times enjoyed as is, prosciutto can be added to sandwiches, cheese boards, or go directly from the fridge into your mouth (many times happening late at night).

You are either with me on this or against me, but I love making crispy prosciutto. Does it beat the high quality fresh stuff, no, but there is a time and place for both. I don’t do this with prosciutto di parma, but instead make it from a decent quality at my local supermarket. The result? A super crispy and salty meat chip (sorry, yes I went there) with a concentrated prosciutto flavor.

While it is so incredibly easy, below are just a few tips on getting super crispy prosciutto:

• For best results lay in a single layer.
• Give it time after it cooks to crisp up. They wont be crispy right out of the oven, wait about 5 minutes after you remove them before eating or using in this recipe.
• Not a tip on getting super crispy meat, but just to note, you don’t need to splurge on the prosciutto. It is expensive as is. I typically spend more if I am adding it to a charcuterie board not if I am cooking it.
• Use parchment paper for easy clean up.

WHAT YOU’LL NEED FOR ASPARAGUS AND PROSCIUTTO TOAST

• Bread – Players choice here, but if I can recommend one go with a sourdough or a country loaf. Both are great canvases for all of the additives.
• Shmere – I say shmere because there are SO many options here. I used Labneh that I already made and had on hand, but there are a few other options that can be used as a base for this toast. Goat cheese, asparagus, and prosciutto is a fantastic combo and one I would have used if I had goat cheese in the fridge. If you want to add a bit more flavor to the base use the Garlic & Herbs Bousin cheese.
• Asparagus – Toast aside, these roasted asparagus might be some of the simplest, but best asparagus you will make. They are so easy yet have so much flavor. Just a drizzle of olive oil, a heavy pinch of salt, and a boat load of Parmesan cheese and you have salty and cheesy asparagus perfect for this recipe or as a side dish to almost anything.
• Prosciutto – Read above about crispy prosciutto.
• Parmesan Cheese – Fresh only! Please don’t try this with the powdered parm you find out of the fridge section.
• Olive Oil

TOOLS NEEDED

• Parchment Paper – Used to make the crispy prosciutto.

HOW TO MAKE ASPARAGUS AND PROSCIUTTO TOAST

Crisp the Prosciutto– Preheat the oven to 425 degrees Fahrenheit. Line a sheet tray with parchment paper and lay out slices of prosciutto in a single layer. Roast for 15-20 minutes until dark red (but not burnt). Let it cool out for 5 minutes to crisp.

Cook the Asparagus– Toss asparagus in a tbsp of olive oil and a heavy pinch of salt. Lay them single layer on a sheet tray and cover them in a generous amount of Parmesan cheese. Roast at 400F degrees for approx. 15 min until soft.

Assemble– On a toasted piece of sourdough lay a generous amount of shmere. Layer roasted asparagus, broken pieces of crispy prosciutto, and optional drizzle of olive oil.

STORING/REHEATING

Once the toast has been assembled, sorry to tell you but there isn’t any way to store it. The crispy prosciutto however can be made in advance and stored in an airtight container for 2-3 days in the fridge. When ready to eat place it back in the oven or toaster oven at 400 degrees Fahrenheit for a few minutes until crispy again. Asparagus need to be eaten fresh, I find that they get sad in the fridge.

Need some other quick lunch ideas? Check out the below!

Crunchy Parm Kale Salad
Salmon Salad
Spicy Caper Pasta