Need a holiday appetizer that you can have ready in less than 15 minutes? These festive crostini are here to help! Perfectly roasted, tender asparagus with a zippy, savory romesco sauce topped with a thin slice of buttery manchego cheese. Such a perfect bite atop a crunchy slice of your favorite baguette. You’re gonna love these!
20 asparagus spears, ends removed
2T olive oil
1 baguette, sliced 1/2″ (about 20 slices)
1/2 red bell pepper, roasted (diy or just jarred)
1 garlic clove
2t tomato paste
1/4t anchovy paste – optional
1/4c slivered almonds (or maracona almonds if you have them)
Pinch of red pepper flakes
Pinch of pepper
1/2t honey or maple
Manchego cheese, shaved about 20 slices (I use a veggie peeler, sub parmesan)
Preheat oven to 400°F. Spread the asparagus on a sheet pan (line it with foil if you don’t want to clean it), drizzle with olive oil and sprinkle with salt + pepper. Roll them around together to coat then spread them out again and roast for 8 minutes. Set aside for a few minutes then slice them in half.
On a separate sheet pan distribute the baguette slices and throw them in the oven with the asparagus for 3 minutes.
Meanwhile, dump roasted bell pepper, garlic, tomato paste, anchovy paste, slivered almonds, red pepper flakes, pepper, salt, honey and water into a food processor or mini prep. Puree until smooth, scraping down the sides as necessary.
Dollop the romesco sauce on one of the toasted slices and spread it out a bit. Top with a couple pieces of asparagus then a sliver of manchego.