Thursday, November 3, 2016

Asparagus and Prosciutto Tartines

Asparagus And Prosciutto Tartines

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serves 6

2 cups frozen peas

1 pound fresh asparagus spears, trimmed

1 cup canned cannellini (white kidney) beans, rinsed and drained

3 tablespoons snipped fresh basil

3 tablespoons lemon juice

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/8 teaspoon salt

4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces

2 teaspoons olive oil

1/4 teaspoon black pepper

2 ounces thinly sliced prosciutto, cut into thin strips

6 slices crusty country bread, toasted

Preheat broiler. 

In a large saucepan cook peas in a small amount of boiling water 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly. Remove peas from ice water; drain well. 

Place asparagus in a steamer basket; place basket in saucepan over the boiling water. Cook, covered, 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces.

In a food processor combine peas, beans, basil, 2 tablespoons of the lemon juice, 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth.

In a bowl combine asparagus, cheese pieces, the remaining 1 tablespoon lemon juice, the 2 teaspoons oil, and the pepper. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently.

Spread pea mixture on bread slices. Top with asparagus mixture. Broil 4 to 5 inches from heat about 2 minutes or until toppings are heated and cheese starts to melt. Top with prosciutto strips. If desired, sprinkle with cracked black pepper.

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