This hors d’oeuvres not only tastes delectable, it looks amazing and impresses every time. With only a few ingredients, this is easy prep-ahead and have warm the minute guests arrive. I love the contrast in color and texture and the savory, umami taste with each bite. Be sure to use only tender small sprigs of asparagus and steam just enough so that when you bake the final product, it retains a little firmness and shape.

Portobella Asparagus Crostini

Yields 24 Pieces | Prep Time :30 | Total Cook Time :45

INGREDIENTS 

• French baguette, sliced on the diagonal ½ thick
• 2 bunches baby asparagus, tips cut
• portobella or baby bella mushrooms, sliced about ½ thick
• 12 tbs. butter, 8 oz. melted and 4 oz. to sautée mushrooms
• 1 tsp. garlic salt
• ½ lb. fontina or other melting cheese

EQUIPMENT

• sheet pan
• parchment paper
• pastry brush
• toaster
• saucepan
• sautée pan
• steamer

DIRECTIONS

1. Preheat oven to 325°F.
2. In a saucepan, melt 8 oz. butter and garlic salt. Stir until blended.
3. Lightly toast baguette slices.
4. Brush toast slices with garlic salt butter on both sides with pastry brush.
5. In a sauté pan, melt butter on medium-high heat.
6. Place cut mushrooms so that each full surface is flat on pan. Do not crowd the mushrooms. Cook until browned, edges turning slightly orange. Turn and cook other side.
7. In a steamer, place asparagus tips and steam until tender, about 5-10 minutes.
8. Cut fontina into wedges, approximately the same size as the width of the baguette.
9. Layer the crostini, asparagus and mushroom next to each other, and place the fontina wedge over top.
10. Bake just until fontina melts and begins to bubble, about 10-15 minutes.
11. Cool and serve.