I like to call this type of crostino ‘Salad Crostino’ — It’s a fresh alternative to the heavy crostini that are great in the winter months but too heavy and sticky when it’s still hot out. This version is made with an asparagus salad–the the concept would would with just about anything–so get creative.
Salt + pepper
Here’s what you’ll need to do:
Use a good crunchy country loaf, slice it into half inch thick slices, toast and drizzle with good olive oil. Gently toast your pine nuts until golden brown, and zest your lemon. Using a veggie peeler, make long ribbons out of raw asparagus, I like to thinly cut some into tiny circles as well to add extra texture. Make thin ribbons out of your pecorino cheese as well. Tear several basil leaves* and toss them along with your lemon zest into the bowl with your cheese, pine nuts and asparagus. Dress your salad with olive oil, lemon juice, salt and pepper. Toss and gently place on top of your toasted bread. YUM!
*When in season love to use the dark purple opal basil to give this dish some added color, but in this case I opted for good old green and super fragrant basil.