Bruschetta with ham and asparagus
Votes: 2
Time: 25 min.
Complexity: easily
Complexity: easily
Bruschetta with ham and asparagus - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Baguette, cut into thin slices
- Olive oil
- Salt and freshly ground pepper
- Asparagus, break off the white woody ends, cut the spears in half
- Butter
- Dry-cured ham (Parma, Jamon, Prosciutto), cut into thin slices
We recommend
Cooking the dish according to the recipe:
- Place baguette slices on a baking sheet. Brush with olive oil and sprinkle with salt. Bake in a preheated oven at 220°C (425°F) until golden brown, about 7 minutes. Remove the bread slices from the oven and let cool slightly.
- Toss the asparagus with olive oil, salt, and pepper, and place on a baking sheet. Bake in a preheated oven at 230°C (450°F) until crisp, about 7 minutes.
- Spread butter on the bread slices. Top with ham and asparagus.
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