This Week’s Recipe – Crispy Prosciutto and Asparagus Mini Toasts

Recipe by Brooke Caison for Delish

I’m always looking for appetizers that feel a little different from the usual lineup, and these Crispy Prosciutto and Asparagus Mini Toasts look like just the thing. I wanted something light and fresh, but still flavorful enough to feel special—and the combination of crispy prosciutto, creamy whipped ricotta, asparagus, lemon, and fresh herbs sounds perfect.

There’s also something fun about a bite-sized appetizer with so many different textures. Crunchy toast, crisp-tender asparagus, salty prosciutto, and smooth ricotta all in one bite? I’m excited to give this one a try!

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Why You’ll Love This Recipe

This appetizer feels special without being overly complicated. The individual toasts make it easy to serve for a gathering, while the asparagus, lemon, and herbs give it a fresh, seasonal feel.

And can we talk about that whipped ricotta? A little red pepper, lemon, and olive oil transform a simple ingredient into a creamy base for all those savory toppings. Add crispy prosciutto, and I have a feeling these little toasts are going to disappear quickly!

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The Recipe

Ingredients

• 8 oz. asparagus, cut crosswise into thirds
• 3 oz. thinly sliced prosciutto, torn into large pieces
• 5 (½-inch-thick) slices whole wheat sourdough bread, cut into quarters
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• Kosher salt
• ¾ cup whole milk ricotta
• ¼ tsp. crushed red pepper flakes
• 1 lemon, zested and juiced
• 1 clove garlic
• 1 Tbsp. chopped fresh basil
• 1 Tbsp. sliced chives

Directions

1. Arrange oven racks in the upper and lower thirds of the oven and preheat to 400°F. Place a wire rack inside a baking sheet. Arrange the asparagus on one end and the prosciutto in small bundles on the other. Spread the bread pieces on a separate baking sheet. Drizzle the asparagus and bread with olive oil, turning to coat, and season the asparagus with a generous pinch of salt.
2. Place the bread on the upper rack and the asparagus and prosciutto on the lower rack. Bake for about 15 minutes, turning the bread and prosciutto halfway through, until the bread is toasted and the asparagus is crisp-tender.
3. Remove the bread from the oven and transfer the asparagus to a plate. If the prosciutto needs more time to crisp, return it to the oven for about 5 additional minutes.
4. Meanwhile, add the ricotta, red pepper flakes, 1 tablespoon lemon juice, and ½ teaspoon salt to a food processor. Pulse until combined. With the motor running, slowly drizzle in 2 tablespoons olive oil. Continue processing until the ricotta is smooth and fluffy, about 2 minutes.
5. Cut the garlic clove in half and rub the cut side firmly over each piece of toast. Spread with whipped ricotta and top with 2 to 3 pieces of asparagus and crispy prosciutto. Finish with basil, chives, and lemon zest.

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Notes

Because these are meant to have plenty of texture, I’ll be watching the bread and prosciutto closely as they bake. There’s a fine line between wonderfully crisp and a little too crisp—especially in an oven that tends to run hot!

I also think these will be best assembled shortly before serving so the toast stays crunchy underneath the whipped ricotta.

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Recipe Link

Best Crispy Prosciutto & Asparagus Mini Toasts – How To Make Prosciutto & Asparagus Toasts

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Serving Ideas

These would make such a pretty appetizer for a dinner party, brunch, bridal or baby shower, or even a holiday gathering. I could also see serving them alongside a simple salad for a light lunch.

For entertaining, I love that they offer something beyond the typical dips and heavier appetizers. They have enough richness to feel satisfying, but the asparagus, lemon, and herbs keep everything bright and fresh.

Nourishing Highlight: Asparagus

Asparagus may be playing a supporting role in these little toasts, but nutritionally, it has quite a bit to offer.

Asparagus is a good source of folate and vitamin K and also provides fiber along with several vitamins, minerals, and antioxidant plant compounds. Folate is especially important for normal cell division and DNA synthesis, while vitamin K plays an important role in normal blood clotting and bone health.

Its fiber content also gives asparagus a connection to digestive and gut health. Asparagus contains inulin and other fructans, types of fermentable carbohydrates that can act as prebiotics—providing fuel for beneficial bacteria living in the gut. Those microbes, in turn, produce compounds such as short-chain fatty acids that help support the intestinal environment.

Asparagus also contains plant compounds with antioxidant activity, including flavonoids and other polyphenols. Antioxidants help protect our cells from oxidative stress as part of an overall nutrient-rich diet.

It’s one of the things I love about whole foods: something as simple as a few stalks of asparagus can bring color, texture, flavor, and nourishment to the plate.