"#sponsored As the world slowly prepares to get back to normal, I’m also prepping to be back to hosting dinner parties. I can’t wait to be around my friends and be able to share food with them. So, in anticipation, I’ve partnered with @MuirGlen and @thefeedfeed to bring you these crostinis!
These crostinis are topped with creamy ricotta, the best ever sweet & sour tomato berry compote, salty prosciutto and crispy asparagus spears. This tomato berry compote is from @carlaphall‘s Tomato Board Recipe and I’ve put my fun spin on it by adding a floral note from pink peppercorns.
What I love about this tomato berry compote is that it’s made with @MuirGlen organically grown and sustainably sourced Diced Tomatoes. Muir Glen has a history of supporting organic agriculture and their commitment remains steadfast. So this Earth day, let’s support sustainable strategies that create a positive impact by regenerating natural resources and farming communities. You can pick up Muir Glen Diced Tomatoes at a local @Sprouts store near you! During the week of 4/7, 28oz Tomatoes are 2/$5.
Until we’re ready to host those parties again, try my recipe for 2 to make these crostinis and have a perfect date night at home!
#muirglen #californiaorganictomatoes #feedfeed # carlahall #earthday"
Crostinis with Tomato Berry Compote, Prosciutto, Asparagus, and Balsamic Glaze
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- Recipe Card
Prep time: 30mins
Cook time: 20mins
Serves or Makes: 12 Crostini
Recipe Card
ingredients
- 2 cups Tomato Berry Compote from Carla Hall's Tomato Board Recipe
- 1 teaspoon ground pink peppercorns
- 1 cup balsamic vinegar
- 1/2 cup brown sugar
- 1 cup ricotta cheese
- salt, to taste
- black pepper, to taste
- olive oil
- 12 slices baguette
- 20 spears asparagus, cut 3-4" long
- 12 slices prosciutto
Method
To Prep:
Step 1
Add pink peppercorns to prepared Tomato Berry compote. Set aside.
Step 2
In a medium saucepan, add the balsamic vinegar and brown sugar. Bring to a boil, then simmer on medium-low for about 7 to 8 minutes until thick. Pour into a small bowl, set aside.
Step 3
In another small bowl, add the ricotta. Season with salt and pepper and whisk until combined.
Step 4
Drizzle olive oil over the slices of bread and toast them until crisp for about 1-2 mins.
Step 5
Heat a little olive oil in a nonstick pan over high heat. Add asparagus, season with salt and pepper and cook, stirring frequently for about 2 to 3 minutes until tender.
To Assemble:
Step 1
Spread ricotta over crostini, top with a generous spoonful of Tomato Berry Compote from Carla Hall's Tomato Board Recipe. Add a slice of prosciutto and 2-3 asparagus spears. Drizzle with balsamic glaze and serve!