Still wondering what to serve on Easter? I've got the perfect seasonal appetizer for you: asparagus crostini with smoked salmon and cheese. It's crispy, creamy, salty, and delicious. It's also an incredibly versatile hors d'oeuvre that can be offered morning, noon, or night and paired with lemonade, sparkling wine, or cocktails. The different components (crostini, cheese mixture, and sautéed asparagus) can be prepared in advance; assemble the layers just before serving. Keep reading for the recipe.
2 tablespoons olive oil
Salt and freshly ground black pepper
1 bunch of thin asparagus, cut on the diagonal into 1-1.5-inch chunks
Juice of half a lemon
1/4 teaspoon finely grated lemon zest
1/4 cup fresh ricotta (5 ounces)
1/4 cup cream cheese, at room temperature
1 recipe crostini
4 ounces of smoked salmon
2 tablespoons chopped parsley, for garnish
- In a medium skillet, heat the 2 tablespoons of olive oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute. Add the lemon juice and let cool slightly.
- In a small bowl combine the ricotta with the cream cheese and lemon zest. Whisk until smooth, fluffy, and creamy. Season with salt and pepper.
- To assemble the crostini, place a small, 1-inch by 2-inch piece of salmon on top of the toast. Dollop with a teaspoon of cheese and top with a few asparagus pieces.
- Sprinkle with parsley and enjoy immediately!
- Appetizers, Crostini
- North American