Avocado, Porchetta and Asparagus Crostini

Prep time:10 min
Total time:25 min

Yield 16 crostini


16 slices Longo’s Sourdough Baguette (about 1/2-inch thick)

3 tbsp Longo’s Extra Virgin Olive Oil

1 tub (227 g) Longo’s Avocado Hummus

1 tbsp Longo’s Honey Mustard

8 thin slices Pingue All Natural Porchetta

16 blanched asparagus tips

16 sprigs fresh dill (optional)


  • Arrange baguette slices in single layer on 2 large baking sheets. Brush both sides lightly with oil. Bake in preheated 350°F oven for 15 minutes, turning, or until golden; let cool.
  • Blend hummus with honey mustard. Spread an equal amount over each crostini.
  • Cut each porchetta slice in half and wrap decoratively around asparagus tips and place on baguette. Add a sprig of dill, if using.
  • Crostini can be baked ahead and reserved in an airtight container for up to 2 days before topping. Reserve stalks of blanched asparagus to chop into sandwich fillings.

Nutritional Information

Per serving (2 crostini): 190 calories
  • Protein 8g
  • Fibre 1g
  • Fat 8g
  • Sugar 3g
  • Carbs 21g
  • Sodium 510mg