Ingredients
- 1 jar Cento Chefs Cut Sun Dried Tomatoes, drained
- 1/4 cup Parmigiano Reggiano, grated
- 1/4 cup Fresh Basil
- 1 tsp Cento Garlic Paste in a Tube
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 2 tbsp Cento Italian Balsamic Glaze
- 1 Baguette, sliced
- 1 bunch Asparagus, halved
- 8 slices Prosciutto, halved lengthwise
- Parmigiano Reggiano, shaved
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 425ºF. Wrap each spear of asparagus with a strip of prosciutto and arrange on a baking sheet. Drizzle with olive oil and roast for about 10 minutes, until the asparagus is tender and the prosciutto is lightly crisp. Meanwhile, in a food processor, combine sun dried tomatoes, Parmigiano Reggiano, basil, garlic paste, olive oil, lemon juice, and pepper. Blend until smooth and spreadable. Brush baguette slices with olive oil and toast until golden brown. Spread sun dried tomato pesto onto each crostini, top with a roasted asparagus spear, and finish with shaved Parmigiano Reggiano, fresh basil, and a drizzle of balsamic glaze. Serve immediately. Serves 8.
