POTATO CROSTINI WITH ASPARAGUS and SPECK tasty appetizer, easy and quick, a party idea that can be made in a short time, affordable and delicious.
The potato crostini with asparagus and speck are very good, they are prepared in little time and are perfect if you want to make something tasty and delicious for Easter as an appetizer.
The recipe for potato crostini with asparagus is very simple, boil the potatoes and cook the spinach separately, then assemble everything and cook in the oven or in a pan.
They were very much liked, they are soft and good and also beautiful to see on the party table, of course they can be garnished in many ways, for example with ham or with mushrooms.
Follow me in the kitchen today there are potato crostini with asparagus!
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.5 oz potatoes
- 1 egg yolk
- 6 asparagus
- 3 slices speck
- 2.1 oz fiordilatte
Preparation
Peel and cut the potatoes into pieces, then boil and drain them well.
Mash them with a potato masher and gather in a bowl, add the egg yolk, salt, and pepper to taste, mix well.
With the help of a piping bag, optional, form ovals on the baking sheet, you should be able to make about 6.
Oil and bake in a preheated oven at 356°F for 15 minutes.
Clean the asparagus, remove the harder stems, peel the more tender part with a potato peeler without breaking the tips, and cook in a pan with a drizzle of oil.
Cover with a lid, and if you prefer, add a clove of garlic.
Top the crostini with speck, cheese, and asparagus, one per crostini, obviously, you can add more if you prefer.
Put back in the oven for another 5 minutes.
Bon appétit
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