Cold Asparagus Crostini Appetizer – A Refreshing Bite for Any Occasion
If you’re looking for a light and elegant appetizer that combines fresh spring flavors with minimal prep, this Cold Asparagus Crostini is perfect. With a creamy, slightly chunky bean spread and roasted asparagus, each bite has a delightful balance of creamy, crunchy, and savory. This appetizer is a fantastic choice for brunches, parties, or any casual gathering where you want to impress with something unique yet simple.
Recipe: Cold Asparagus Crostini Appetizer
Ingredients:
- 1 cup canned chickpeas or white cannellini beans, rinsed and drained
- 2 tablespoons toasted sesame oil
- 1 teaspoon chopped fresh chives
- ¼ teaspoon fine sea salt
- ¼ teaspoon dried tarragon
- 10 slices baguette, toasted
- 20 thin sprigs asparagus, roasted
- Extra virgin olive oil, for garnish
- Flaked sea salt, for garnish
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: 85 kcal per crostini
Servings: 10 crostini
Step-by-Step Directions
- Prepare the Bean Spread:
In a medium bowl, combine the chickpeas (or white cannellini beans) with toasted sesame oil, chives, fine sea salt, and dried tarragon. Using a fork, mash the mixture until it reaches a spreadable consistency, leaving it slightly chunky for texture. - Toast the Baguette Slices:
Toast the baguette slices until they are golden and crisp. This step can be done in a preheated oven at 400°F (200°C) or in a toaster oven. - Roast the Asparagus Sprigs:
Roast the asparagus until they’re tender but still have a slight crunch, about 8-10 minutes at 400°F (200°C). Once done, cut each sprig in half for easy assembly. - Assemble the Crostini:
Spread an equal amount of the bean mixture over each toasted baguette slice. Place two asparagus sprig halves (four small pieces) on top of each crostini. - Garnish and Serve:
Just before serving, drizzle each crostini with a touch of extra virgin olive oil and sprinkle with flaked sea salt. This adds a beautiful finish and enhances the flavors.
Tips for Perfect Cold Asparagus Crostini
- Experiment with Herbs: Tarragon adds a unique flavor, but you could also try fresh basil or parsley for a different twist.
- Make Ahead: Prepare the bean spread up to a day in advance and store it in the fridge. Toast the baguette and roast the asparagus shortly before assembling to keep everything fresh.
- Serve Cold or Room Temperature: This crostini is great served cold, but you can also enjoy it at room temperature, making it flexible for serving during a party.
These Cold Asparagus Crostini are a great addition to any appetizer lineup, bringing a fresh, slightly earthy flavor that feels both satisfying and refreshing. Try them for your next gathering, and watch your guests come back for more!
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Cold Asparagus Crostini Appetizer
- Total Time: 15 minutes
- Yield: 16 1x
Description
These Cold Asparagus Crostini are a delightful appetizer, combining the creaminess of mashed chickpeas with the fresh, crisp taste of roasted asparagus. The hint of sesame oil and delicate herbs elevate the flavor profile, making each bite savory and satisfying.
Ingredients
2–3 slices thin-sliced rye bread
3 tablespoons minced red onion, divided
1 tablespoon minced fresh dill, plus additional dill sprigs for garnish
4 ounces (113 g) cream cheese, at room temperature
2–3 teaspoons fresh lemon juice
Salt and pepper, to taste
4 ounces (113 g) smoked salmon
Instructions
Preheat Oven: Preheat the oven to 450°F (230°C) to toast the bread (or use a toaster oven).
Prepare Bread: Cut the bread into 1½-inch (3.8 cm) squares, removing crusts if needed. You’ll need 16 squares, which usually takes 2–3 slices.
Toast Bread: Place bread squares on a tray and toast for 2–3 minutes. Flip and toast for another 2–3 minutes until golden and crisp. Set aside on a platter.
Prepare Ingredients: Mince red onion and fresh dill.
Mix Cream Cheese: In a small bowl, mash the cream cheese until smooth. Add minced dill, 2 tablespoons of red onion (reserve 1 tablespoon for garnish), and 2 teaspoons of lemon juice. Mix until well combined.
Season: Add salt, pepper, and additional lemon juice or dill to taste. For enhanced flavor, refrigerate the cream cheese mixture for 1 hour (optional).
Assemble Canapés: Spread the cream cheese on each toasted square. Roll a strip of smoked salmon into a rose shape and place on top.
Garnish and Serve: Sprinkle each canapé with remaining red onion and a small sprig of dill. Serve immediately or cover and refrigerate for up to 1–2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 90