I like to host dinner parties for all occasions and sometimes just for the love of cooking. However, this time it was my friend’s birthday. He was like an older brother to me, and he knew so many people. Ever heard of the phrase “six degrees of separation”? Our circle of friends often joked that it was only one degree of separation as long as you are connected with him. He wanted to invite a lot of his friends, and it happened that because of their different schedules, they were all going to drop by at different times throughout the evening. So it worked out well that a lot of people attending but they were coming and going so that just as someone was arriving some people from the last group were leaving. Feeding guests of this type requires some strategic planning as most people won’t be sitting down and eating. Preparing a lot of food at one time would not work either as food would get cold so I decided that finger food works best in this situation as you can make them in smaller batches as people come so that food stays hot and fresh!
1 French baguette
Extra-olive virgin oil, for brushing
Salt and sugar, to taste
Half a bundle of asparagus spears
4 oz sliced prosciutto
Preheat oven to 425oF. Thinly slice a baguette and arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake until lightly golden (approx 7 minutes) and let cool slightly.
Meanwhile Increase heat to 450oF. Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast until slightly crisp (approx 7 minutes). Spread softened butter on the toast rounds.
Top with sliced prosciutto and the roasted asparagus.
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