Crostini with Smoked Asparagus

Our featured recipe in this series is Crostini with Ember Roasted Asparagus, Pimento & Olive Spread, a perfect snack, appetizer, and certainly a spur of the moment food for the pop in visitor. So, here we go!
With your ember roasted asparagus (see other blog or Instagram #smokinliciousasparagus) in hand, you’ll need the following
Ingredient List
- Baguette or other small width bread (in a pinch, pita chips will work as well)
- Oil for drizzling on the bread slices
- 8 oz. of ricotta
- Ember cooked asparagus
- 2 Tablespoons of lime juice
- Pimento slices about 2 oz.
- Green olives about 4 oz.
- Fresh ground pepper
Combining Ingredients
Prior to mixing the ingredients for the spread, cut the baguette into ½ inch slices and place on a cookie sheet. Drizzle with oil — any kind will do though I’m partial to flavored oils. Only toast the bread slices until just golden. In a medium bowl, add the ricotta cheese and gentle mix to break down the cheese to a creamy state.
Dice up the ember roasted asparagus and gently fold into the ricotta with the lime juice. Add fresh ground pepper to taste. Set aside the bowl and chop up the pimento and green olive. Place in a small bowl.
Assembling the Crostini
Time to assemble all the ingredients! Take a crostini, spread a thick coating of the ember roasted asparagus and ricotta mixture, and top with the diced pimento and olive. Once you have a serving tray full, you’re ready to serve!
The saltiness of the olive mixed in with the creaminess of the ricotta, blend so well with the wood-fired asparagus. Couple this with the crispness of the crostini and you have a perfect match.
By Donna J. Grant, M.S., Lead Wood Specialist, Member- American and Canadian Culinary Federations, at SMOKINLICIOUS® GOURMET WOOD PRODUCTS. For additional information regarding this article or other wood cooking questions, please contact her at 1–800–941–5054 or at info@smokinlicious.com.
