ASPARAGUS TARTINE WITH PROSCIUTTO AND FRESH GOAT'S CHEESE
Portions : 4 - Preparation : 25 minutes - Cooking : 10 minutes
Ingredients
Asparagus with prosciutto
- 8 slices proscuitto
- 16 green asparagus spears
- 30 ml (2 tablespoons) olive oil
- salt and freshly ground pepper to taste
Fresh goat cheese
- 250 ml (1 cup) fresh goat cheese
- ½ bunch chives, snipped
- 1 clove garlic, minced
- 15 ml (1 tablespoon) honey
- 30 ml (2 tablespoons) white wine vinegar
- 4 large slices farmhouse bread
- salt and freshly ground pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Place 2 slices of proscuitto on a work surface, side by side.
- At one end of the proscuitto slices, place 4 asparagus spears and roll the proscuitto, forming a ribbon around the asparagus.
- Using the remaining slices and asparagus, repeat 3 times to form four asparagus bundles.
- Arrange the ballotins on an ovenproof tray lined with parchment paper or a silicone mat.
- Brush with olive oil and bake for 10 minutes.
- Heat the bread slices in the oven for 10 minutes.
- Meanwhile, in a bowl, combine the fresh goat's cheese, chives, garlic, honey, vinegar, salt and pepper. Check seasoning.
- On each slice of bread, spread the fresh goat cheese mixture, then arrange a ballotin.
