6 Tbsp extra virgin olive oil
2 Tbsp Milford Spice Company’s Garden Glory
1 large bunch thin asparagus, ends trimmed
3 cloves garlic, minced or grated
Kosher salt and black pepper
3 ounces thinly sliced prosciutto, torn
1 loaf ciabatta bread, or any crusty bread, sliced
1 8 ounce brie wheel, sliced into 12 slices
Preheat the oven to 425 degrees F.
On a baking sheet, toss the asparagus and garlic with 4 tablespoons olive oil, Milford Spice Company’s Garden Glory, and a pinch of salt and pepper. Arrange in a single layer. Drape the prosciutto over the asparagus.
Transfer to the oven and roast for 15 -20 minutes, or until the asparagus is lightly charred and the prosciutto crisp.
Remove from the oven.
On a separate baking sheet, drizzle the remaining 2 tablespoons olive oil over the sliced bread.
Transfer to the oven and cook 5 minutes. Then flip the bread and add a slice of brie to each. Return to the oven and cook 5 more minutes or until the brie is melted.
Top the toast with the asparagus and prosciutto. And Enjoy!