Crostini

Cup of Yum
1. Preheat the oven to 375°F. Slice the baguette in 1/4 to 1/2 inch slices, either on the bias (diagonal for more surface area) or perpendicular to the loaf of bread (straight across). Spread the baguette slices on a baking sheet. Drizzle one side of the slices with olive oil (don’t drench them, dry areas are ok). Turn the slices over, pressing them around on the pan in the olive oil to spread the olive oil and coat the slices. Flip and do the same to both sides. Sprinkle the slices with salt and pepper. Bake the slices for 5-7 minutes on each side until golden brown and crispy. Keep an eye on them so they don't burn, the thinner they are, the less time they will need.

Asparagus

1. Toss asparagus pieces in a drizzle of olive oil and a pinch of sea salt. Spread evenly on a rimmed baking sheet and roast at 375°F for 6-9 minutes until tender. Pierce with a fork to determine if they are soft enough.

Assembly

1. If needed, prepare the citrus pesto in your food processor before beginning assembly.
2. Take a piece of crostini and spread approximately 1/2 tablespoon of pesto across the top (use your judgement for how much pesto is needed depending on the size of the crostini). Then top with 2-3 pieces of asparagus.
3. Add crumbled goat cheese on top of the asparagus, then add the almond slices, crumbling them in your fingers if needed.
4. Top with flakey sea salt, freshly ground black pepper, and/or red pepper flakes as desired.