Avocado, Porchetta and Asparagus Crostini
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.
- Protein 8g
- Fibre 1g
- Fat 8g
- Sugar 3g
- Carbs 21g
- Sodium 510mg