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Avocado, Porchetta and Asparagus Crostini

Image of Avocado Crostini

AVOCADO, PORCHETTA AND ASPARAGUS CROSTINI

PREP: 10 MIN | COOK: 15 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.

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