Whenever I'm back home in Florida my family takes full advantage of my love for cooking/baking and doesn't hesitate to ask for delectable treats. When my mom asked if I would make some appetizers for a holiday party her and my dad were attending, I certainly said yes!
I knew that I would be making some of the Fig Bruschetta that I had made the last time I was home because it is not only incredibly, amazingly delicious, but super easy (though I used dried figs this time as they are no longer in season and they tasted just as wonderful!). But, I wanted to make a second option as well. When I found the recipe for these tartines, I knew they would be a fun and tasty compliment.
They turned out awesome, and like the bruschetta, were very simple to make. I loved the creaminess of ricotta/asparagus puree with the saltiness of the prosciutto, and the lemon juice added a nice freshness. From what I hear, they were a huge hit at the party!
Asparagus, Leek, and Prosciutto Tartines
recipe slightly adapted from here
- 1 lb asparagus, trimmed
- 1 leek roughly chopped, white and light green portions only
- 4 tsp olive oil
- 1 large clove of garlic, roughly chopped
- 1/4 cup ricotta cheese
- juice of 1 lemon
- salt and pepper
- 1/2 lb prosciutto
- bread sliced into rounds for serving (you could use a baguette or ciabatta)
- olive oil for drizzling
- Boil the asparagus in a shallow pan until it turns bright green, around 5 minutes. Remove from pan and run under cool water to stop the cooking; pat dry.
- Heat 2 teaspoons of the olive oil in a saute pan over medium-high heat. Add the garlic and leeks and season with salt and pepper. Cook until soft, about 7 minutes.
- Roughly chop the asparagus and add it to the bowl of a food processor. Add the ricotta and the sauteed leeks/garlic and pulse until combined. Ad the lemon juice and the other 2 teaspoons of olive oil and puree. Season with sat and pepper if necessary.
- Drizzle olive oil over the bread slices, sprinkle with black pepper, and toast in an oven until golden brown. Smear a dollop of the puree on each slice and top with a piece of the prosciutto.