ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA
Categories Cheese Appetizer Broil Asparagus Prosciutto Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Make fonduta:
- In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.
- Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.
- Preheat broiler.
- On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.
- In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.
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Bemol paul
paulb65@aol.comI would definitely make this again. It's a great appetizer or light lunch.
Samuel Martey
martey@hotmail.frOverall, I thought this recipe was just okay. It was easy to make, but the flavor was a bit bland.
Nisar Ahmed
ahmed_n50@hotmail.frThis was a bit too complicated for a weeknight meal. I'll save it for a special occasion.
Albert Boakye
albert_boakye@aol.comI'm not a big fan of asparagus, but I loved this recipe! The prosciutto and fonduta really balanced out the flavor.
Akash Dhital
akashdhital@aol.comThis recipe is a great way to use up leftover asparagus. I also added some cooked shrimp to the crostini and it was delicious.
Susmita Karki
k_susmita@yahoo.comNot a fan of the fonduta. It was too thick and rich for my liking.
Wgajajs Shjwjs
w.shjwjs@aol.comThe asparagus and prosciutto were a bit too salty for my taste. I'll try it again with less salt next time.
Noor Arash
a.noor97@hotmail.co.uk5 stars! This recipe is a keeper.
matt fitzpatrick
fitzpatrick_m@aol.comEasy to make and oh so delicious! I used a store-bought fonduta and it still turned out great.
Roro Abed
abed-roro@gmail.comThis was a hit at my last dinner party! The combination of asparagus, prosciutto, and fonduta was divine. I'll definitely be making this again.