Asparagus Pesto Crostini
Asparagus Pesto Crostini
Directions
- Slice French loaf at a 45° angle. Toast 5 slices in an oven until golden brown. Once toasted, spread pesto over the bread evenly.
- Toss the asparagus in olive oil and grill. Cut cherry tomatoes in half and toss in olive oil and grill.
- When asparagus is grilled, cut 3 times at a 45° angle. Shingle 3 pieces of asparagus on each crostini slice.
- Plate on a long platter. Arrange the roasted tomatoes around the crostinis.
Ingredients
- 2 oz. balsamic glaze
- 5 slices Heritage Ovens® Bread, Baguette(s), Artisan French
- 5 slices Peak Fresh Produce® Asparagus, Fresh
- 4 Peak Fresh Produce® Tomato(es), Cherry
- 1/2 oz. Piancone® Oil, Olive, Extra Virgin
- 3 oz. Roma® Pesto Basil Sauce
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
