Recipe by Brooke Caison for Delish
Around Our Table
This was exactly the kind of appetizer I was hoping it would be—light, refreshing, and a little different from what I usually serve. There was so much happening in each little toast without any one ingredient taking over. The asparagus and lemon kept everything fresh, while the ricotta and prosciutto made each bite satisfying.
How It Went in My Kitchen
This recipe came together easily, although I did take one shortcut. Instead of pulling out the food processor to whip the ricotta, I simply mixed it by hand. Was it quite as fluffy and silky as the original recipe intended? Probably not. Did it matter once everything was piled onto those crispy little toasts? Not really! It was still delicious.
I also discovered—or maybe confirmed—that I definitely prefer prosciutto when it is crisped up. I loved the texture and salty crunch it added to the softer ricotta and asparagus.
The Bite That Mattered
For me, it was the combination of textures that made these so good. Crisp toast and prosciutto, tender asparagus, creamy ricotta, and that little bit of brightness from the lemon all worked together beautifully.
And then there were the red pepper flakes. I liked that little touch of heat, especially because I knew My Favorite Critic would appreciate a little spice. Sometimes the smallest ingredient is what brings everything together.
Next Time Around
I honestly wouldn’t change much. I might try whipping the ricotta in the food processor next time, if only to see whether that extra step makes enough of a difference to be worth it. But knowing how good these were with my simple hand-mixed version, I wouldn’t hesitate to take the shortcut again.
And the prosciutto? Definitely keeping it crispy!
My Recipe Box
This one earns a place in my recipe box. It’s light enough to serve before a meal, pretty enough for company, and flavorful enough that it doesn’t feel like just another appetizer.
I was looking for something a little different this week, and this delivered. Crispy Prosciutto and Asparagus Mini Toasts are a keeper!
Did you cook along this week? I’d love to hear what you thought—and whether you whipped the ricotta or took the shortcut like I did!
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