On Tap Oil & Vinegar Recipe Detail

Asparagus Crostinis

with Calabrian Pesto Olive Oil

Ingredients:

• 12 fresh asparagus spears
• 4 Tbsp Calabrian Pesto Olive Oil, divided
• 1/8 tsp seasoned salt
• 1/8 tsp pepper
• 1 baguette, cut into 12 x 1/2" slices
• 6 oz Gouda cheese, cut into 12 slices
• Pepper flakes, optional
• Parsley, chopped

Directions:

Cut asparagus tips into 2" lengths. Place in 15"x10"x1" baking pan lined with parchment paper. Drizzle with 1 tsp oil and toss to coat. Sprinkle with salt and pepper. Bake at 425°F for 10-15 minutes or until crisp-tender.

Brush baguette slices on both sides with remaining oil. Place on baking sheet and broil 1-2 minutes on each side or until toasted.

Top each baguette with gouda and asparagus. Broil 3-4" from heat 2-3 minutes or until cheese is melted.