 |
Prep Time: 13 Minutes Cook Time: 7 Minutes |
Ready In: 20 Minutes Servings: 24 |
|
I love asparagus and I love smoked salmon, so this is one of my favorite little appetizer bites! Ingredients:
1 lb asparagus |
1/2 lb smoked salmon |
1 wedge of imported brie cheese |
1 baguette, sliced in to 1/2-inch slices |
1/2 olive oil |
sea salt, to taste |
pepper, to taste |
Directions:
1. Heat oven to 350 degrees. Line a sheet pan with parchment paper. With a pastry brush, lightly brush the slices of baguette with olive oil. Place pieces on pan, season with salt and pepper. Bake in oven for about 5-7 minutes until golden.
2. Blanch trimmed asparagus in rapidly boiling salted water for about 3 minutes. Transfer immediately to an ice bath. Remove once cooled to dry, then cut into 1-inch pieces.
3. To assemble: Place a small piece of salmon on top of the crostini, then two pieces of asparagus, and top with one small slice of brie. Garnish with freshly cracked pepper.
|
|